Rhubarb Ice Cream

With a steady supply of rhubarb arriving weekly, I used this week’s fruit to make an ice cream. Its tartness and colourful ripple made it a standout summer treat.

Rhubarb Ice Cream

The recipe is from the Van Leeuwen Cookbook, a collection I’m slowing working my way through. This ice cream is really just a standard vanilla base (I used six egg yolks, cream, milk, and sugar) along with a sweetened rhubarb compote swirled in at the end. I doubled the amount of compote (SO MUCH RHUBARB!), adding most of it in the last 10 minutes of churning, and also layering some of it in the container before ripening.

Rhubarb Ice Cream

I loved the sweet-tart flavour of this ice cream, reminding me of frozen yogurt, or ice creams made with mascarpone, sour cream, or buttermilk. It would pair perfectly with a sweeter dessert, like pie or crisp. The original recipe is actually titled “Rhubarb Crumble Ice Cream” but I accidentally over-baked and blackened some leftover crumble I had been carefully saving. Oops.

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