Make Ahead

Rhubarb gelato

May 13, 2013
1 Ratings
  • Makes 2 pints
Author Notes

What is it about iced desserts? Whether you’re 2 years old or 82, it’s hard to resist an ice cream cone. For most of us, I’m sure that frozen treats are some of our earliest, and happiest, food memories.

The only catch, as we all know, is that eating ice cream every day is not exactly good for your health. So several years ago I decided to create some recipes that would make this universally cherished dessert a bit less artery-clogging, yet just as luscious.

Instead of using the traditional tempered custard of egg yolks, sugar and cream, I developed a lighter version with no eggs, no cream and as little sugar as I could possibly use… and I’ve never looked back!

So dig your spoon into this rhubarb gelato. It’s creamy, light, and packed with intense rhubarb flavors. The best part may just be that you can have seconds without giving it another thought! —Viviane Bauquet Farre

What You'll Need
  • For the rhubarb compote
  • 1 tablespoon water
  • 1 pound young rhubarb stalks – ends trimmed and cut crosswise in 1/4" slices (about 2 cups)
  • 3/4 cup organic sugar
  • For the gelato
  • 2 1/2 cups 2% or whole milk
  • 2" piece whole vanilla bean - split in half lengthwise
  • 1/3 cup organic sugar
  • 2 tablespoons cornstarch
  • 1/4 cup mascarpone
  1. To make the rhubarb compote - Place the water, rhubarb and sugar in a medium saucepan and heat over medium-high heat. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 to 6 minutes until the rhubarb releases its juice and the slices break apart. Stir from time to time to ensure even cooking. Remove from heat and transfer to a bowl to cool to room temperature. (Note: This may be prepared ahead and refrigerated for up to 1 week.)
  2. Place 2 cups of milk and the vanilla bean into a medium heavy-bottomed saucepan and bring to boiling point. Remove from heat.
  3. Meanwhile, in a separate bowl, whisk the remaining 1/2 cup of milk, sugar and cornstarch until well combined. Add the cornstarch mixture to the hot milk and return saucepan to heat. As soon as the mixture reaches boiling point, reduce heat and simmer for 5 to 6 minutes, stirring constantly, until the mixture slightly thickens.
  4. Remove vanilla bean from custard, scrape seeds from the bean and add to the custard. Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator or 45 minutes in the freezer.
  5. When the gelato is well chilled, whisk in the mascarpone until well blended. Pour the custard into the ice-cream maker and freeze according to the instructions of your ice-cream machine. When the gelato is firm, pour the rhubarb compote in the bowl of the ice cream maker and churn until the compote is well incorporated, about 1 minute. Transfer to a container and freeze until ready to serve. (Note: The gelato will keep in the freezer for up to 2 weeks, but is best eaten the day it’s made. Remove from freezer and let stand for 15 to 20 minutes until softened before serving.)
  6. Cook’s note: The gelato will keep in the freezer for up to 2 weeks, but is best eaten the day it’s made. Remove from freezer and let stand for 15 to 20 minutes until softened before serving.
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1 Review

Marilyn June 2, 2018
I love this recipe, though I did make a couple changes. I blended both the compote and the custard for a creamier result and added 1/2 teaspoon of ground fennel for a savory note.