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Author Notes: The gelato is a lovely mix of sweet and tart, using double the amount of rhubarb to milk. I chose ever-so-creamy coconut milk, partly because I never seem to have enough eggs in the house for ice cream, and because I think it's easier and more accessible this way. You only need pantry items in addition to the rhubarb. You can find more of my recipes at occasionallyeggs.com. —Alexandra | Occasionally Eggs
Makes 2 litres
- 6 cups rhubarb, sliced
- 1 cup honey
- 1/4 cup lemon juice
- 2 cans full fat coconut milk
- 2 teaspoons pure vanilla extract
- pinches salt
- 1 tablespoon arrowroot powder
- Cook the rhubarb, honey, and lemon juice over medium heat for 8-10 minutes, or until very soft. Cool slightly and pour into your blender, mixing until smooth.
- In a medium saucepan, cook the coconut milk, vanilla, salt, and arrowroot over low-medium heat for 10-12 minutes, or until thickened, stirring frequently. Do not boil. It will coat the back of a wooden spoon when it's ready.
- Mix half of the rhubarb compote (refrigerate the other half) into the gelato mixture and stir until fully combined. If you have an ice cream maker, cool, and follow the manufacturer's instructions. If not, pour into an 8x10 metal tray lined with parchment paper. Freeze for about four hours, stirring with a fork every hour, until frozen solid. After the first two hours, pour the remaining (cold) compote onto the gelato and swirl in with the fork.
- Let the gelato sit at room temperature for ten minutes before scooping and serving.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert