The Sweet & Tangy Rhubarb Ice Cream Recipe You’ll Adore

Summer’s sweet adventures lead to unexpected delights with this creamy rhubarb ice cream that surprises every palate.

Tangy stalks blend into a silky dessert bursting with seasonal charm.

Vibrant pink hues peek through smooth, rich custard waiting to cool your senses.

Most people overlook rhubarb’s incredible potential beyond traditional pies and crumbles.

Our recipe transforms humble garden produce into an elegant frozen treat anyone can master.

Each spoonful promises a delicate balance between tartness and creamy sweetness that whispers of sunny afternoons.

You won’t believe how simple ingredients can create such magic in your kitchen.

Grab a scoop and let pure culinary joy take over!

What Makes Nigella Rhubarb Ice Cream A Summer Hit

• Simplify Seasonal Dessert: Transform fresh rhubarb into a delightful homemade ice cream with minimal kitchen skills needed.
• Customize Sweet Treat: Blend rhubarb's tangy flavor with rich cream, creating a unique dessert that stands out from traditional ice cream varieties.
• Quick Preparation Method: Requires just a few basic ingredients and simple cooking steps, making it accessible for home cooks of all experience levels.
• Impressive Crowd-Pleaser: Serve this elegant dessert at summer gatherings, dinner parties, or as a special family weekend treat that looks professionally made.

Nigella Rhubarb Ice Cream Ingredients You’ll Need

• Rhubarb: A tart and vibrant vegetable that provides a tangy flavor profile to the ice cream.

• Double Cream, Sugar: The cream adds richness and smooth texture while sugar balances the rhubarb's natural tartness.

• Vanilla Extract, Salt: Vanilla deepens the overall flavor complexity and salt subtly enhances the sweet and tangy notes.

Easy Steps To Make Nigella Rhubarb Ice Cream

Step 1: Prepare Rhubarb Chunks

Thoroughly rinse fresh rhubarb stalks under cool running water. Using a sharp knife, slice the rhubarb into small, uniform pieces approximately 1/2 inch long. Discard any tough or discolored sections.

Step 2: Create Rhubarb Compote

Place rhubarb pieces into a large saucepan. Sprinkle sugar over the rhubarb and stir gently to coat. Cover the pan and cook over medium-low heat, stirring occasionally. Simmer the mixture for 10-15 minutes until the rhubarb becomes soft and breaks down, creating a vibrant pink compote.

Step 3: Cool Rhubarb Mixture

Remove the pan from heat and let the rhubarb compote cool completely at room temperature. This cooling process helps intensify the flavors and prepares the mixture for blending.

Step 4: Blend Smooth Compote

Transfer the cooled rhubarb mixture to a blender. Pulse and blend until the compote becomes completely smooth and silky, with no visible chunks remaining.

Step 5: Incorporate Cream

Pour cold double cream into the blended rhubarb compote. Whisk thoroughly until the cream and rhubarb are fully integrated, creating a uniform pink mixture.

Step 6: Churn Ice Cream

Pour the rhubarb cream mixture into an ice cream maker. Churn according to the manufacturer’s instructions until the mixture thickens and develops a soft, creamy consistency.

Step 7: Freeze and Set

Transfer the churned ice cream into an airtight container. Smooth the top with a spatula and seal the container. Place in the freezer for at least 3 hours, or until the ice cream becomes firm and scoopable.

Helpful Tips For Nigella Rhubarb Ice Cream

• Slice Rhubarb Precisely: Cut rhubarb into uniform small pieces to ensure even cooking and smooth texture in the final ice cream.
• Control Sugar Sweetness: Adjust sugar quantity based on rhubarb's natural tartness, tasting the compote before adding cream for balanced flavor.
• Chill Ingredients Thoroughly: Ensure all ingredients are cold before blending to help maintain a creamy, smooth consistency in the ice cream.
• Prevent Ice Crystals: If you don't have an ice cream maker, stir the mixture every hour during freezing to break up ice crystals and create a smoother texture.
• Serve with Complementary Toppings: Garnish with toasted almonds, shortbread crumbs, or a drizzle of honey to enhance the rhubarb's tangy profile.

Creative Ideas For Nigella Rhubarb Ice Cream

• Strawberry Swap: Replace rhubarb with fresh strawberries for a classic summer berry ice cream.
• Vegan Coconut Cream: Substitute double cream with full-fat coconut milk and use coconut sugar for a dairy-free version.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, perfect for diabetic-friendly desserts.
• Herb-Infused Rhubarb: Add fresh mint or lavender during the cooking process for an aromatic herbal touch to the base.

Tasty Pairings For Nigella Rhubarb Ice Cream

• Pair with Crisp Shortbread: Crumble buttery, golden shortbread cookies alongside the tangy rhubarb ice cream, creating a delightful textural contrast that complements the creamy dessert.
• Match with Sparkling Rosé: Sip a chilled, light rosé wine that echoes the rhubarb's bright, slightly tart profile, enhancing the dessert's refreshing summer essence.
• Serve with Toasted Almond Brittle: Sprinkle crunchy, caramelized almond brittle over the ice cream, adding a nutty sweetness that balances the rhubarb's natural tartness.

Store Nigella Rhubarb Ice Cream The Right Way

• Store rhubarb ice cream in an airtight container with a tight-fitting lid to prevent freezer burn and maintain its creamy texture.
• Keep the ice cream in the freezer for up to 2 weeks, ensuring it remains well-sealed and protected from other strong-smelling foods.
• Remove the ice cream from the freezer 5-10 minutes before serving to allow it to soften slightly, making scooping easier and improving its smooth consistency.
• Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container to minimize ice crystal formation and preserve its original texture.

Nigella Rhubarb Ice Cream Question Guide

• Is rhubarb safe to eat raw?

No, rhubarb leaves are toxic and should never be consumed. Only the stalks are edible and safe to use in cooking.

• Can I make this ice cream without an ice cream maker?

Yes, you can use the no-churn method by whipping the cream first and folding in the rhubarb compote, then freezing for several hours, stirring occasionally to break up ice crystals.

• What does rhubarb taste like?

Rhubarb has a tart, tangy flavor similar to green apples, which is why it’s often paired with sugar to balance its natural sourness.

Rhubarb Ice Cream Recipe

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4.8 from 30 reviews

• Total Time: 3 hours 40 minutes
• Yield: 4 1x

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Description

Homemade rhubarb ice cream offers a delightful twist on classic summer desserts, blending tart rhubarb with creamy sweetness. Cool, refreshing scoops invite cool exploration of seasonal flavors you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Fruit and Base:

• 500 grams (17.6 ounces) rhubarb

Sweeteners:

• 250 grams (8.8 ounces) caster sugar

Dairy:

• 156 milliliters (5.3 fluid ounces) double cream

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Instructions

1. Thoroughly rinse fresh rhubarb stalks and slice into uniform small chunks to ensure even cooking.
2. Place rhubarb and sugar in a spacious saucepan, covering the mixture and allowing it to gently simmer at low heat for 10-15 minutes until the rhubarb softens and breaks down completely.
3. Remove the pan from heat and let the rhubarb compote cool to room temperature, preventing potential crystallization of sugar and maintaining smooth texture.
4. Use a blender or immersion blender to puree the rhubarb mixture into a silky, uniform consistency with no visible chunks.
5. Gradually fold cold double cream into the rhubarb puree, stirring methodically to create a harmonious, pale pink mixture.
6. Transfer the liquid base into an ice cream maker and churn for 20-25 minutes, observing the gradual thickening and increasing volume of the mixture.
7. Carefully decant the churned ice cream into a freezer-safe container with an airtight seal, smoothing the surface to prevent ice crystal formation.
8. Freeze the ice cream for minimum 3-4 hours, or ideally overnight, to achieve optimal firmness and flavor development.

Notes

• Ensure rhubarb is chopped uniformly for consistent cooking and smooth texture.
• Adjust sugar levels based on rhubarb’s tartness, tasting the compote before adding cream.
• Chill all ingredients thoroughly to help the ice cream set faster and develop a creamier consistency.
• For a dairy-free version, substitute double cream with coconut cream or cashew cream for a rich, velvety alternative.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 259 kcal
• Sugar: 43 g
• Sodium: 2 mg
• Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 50 mg