Tart and sweet Roasted Rhubarb Ice Cream is the flavor combo my taste buds crave. I love anything with a sweet contrast. Sweet and spicy, savory and sweet, or sweet and salty. I enjoy getting just the right combination of ingredients.
Rhubarb Ice Cream
Moving to the Midwest I have discovered the popularity and versatility of rhubarb. I have yet to find a rhubarb recipes my family doesn’t love.
I am loving the nostalgia and stories around family rhubarb patches. My friend Margaret has a rhubarb patch created from a start that goes back to her great-grandmother. How cool is that?
That being said it only made sense to turn rhubarb into ice cream. It works up beautifully kind of like other berries do, just super tart, so finding the right amount of sweet to balance it without overpowering its classic taste is key.
In this recipe, there are just five ingredients to the base. No eggs and no cooking which makes it such a simple and easy base to make.
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The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Rhubarb Sauce
Rhubarb ice cream can be made simply by stirring the roasted rhubarb pieces into the ice cream or the rhubarb pieces can be pureed into a sauce or swirl for the ice cream.
To make a Rhubarb Sauce, you’ll want to triple the amounts for making the roasted rhubarb. When it is done in the oven, transfer the rhubarb to a blender or glass jar and puree it with an immersion blender until smooth.
If you want a bit more texture to your ice cream reserve a 1/4 cup of the roasted rhubarb and add it back into your sauce after blending it.
As noted below, don’t forget to chop the roasted rhubarb small af