Is it gelato season yet? In my house, we love the iced treat so much that we enjoy it year-round, even in the heart of winter, although I like to rotate flavors according to seasons. Dark Chocolate Gelato is perfect for cold nights—especially served with an Italian digestif, such as Vin Santo—while Cherry and Raspberry Ripple Gelato sings of summer.
In the spring, I always make a point of churning a batch of this blush pink Rhubarb Gelato. The bright, tart flavor of rhubarb is balanced by the silky smoothness of the Sicilian-style vanilla gelato base, while a hint of orange rounds things off perfectly. It’s a memorable springtime treat, one that, to me, rhymes with good things to come.
Serving note: Because I always like to serve gelato with a crunchy topping, I thought it would be nice to sprinkle this Rhubarb Gelato with sugar-coated fresh rhubarb pieces. It’s another sweet reminder of a childhood memory (eating sugar-coated rhubarb stalks on hot summer days–life was so easy back then!), and a wonderful way to enjoy seasonal produce at its freshest.
How to Make Gelato Video Class
Never made gelato before? Curious about what makes gelato different from ice cream? Check out my detailed video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!
Makes 1 quart (1 L).
In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky rich Sicilian-style vanilla gelato base. A memorable spring treat!
- 3 cups (750 ml) chopped rhubarb
- ½ cup (125 ml) cane sugar, or granulated sugar
- 1 tbsp (15 ml) Cointreau or Grand-Marnier (optional)
- ½ vanilla bean, split
- ¾ cup (180 ml) heavy cream (35% m.f.)
- ¾ cup (180 ml) cane sugar, or granulated sugar
- 2 tbsp (30 ml) cornstarch
- 1 egg yolk