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Homemade Rhubarb Ice Cream: A Tantalisingly Tangy Treat!

Enjoy the tangy delight of Homemade Rhubarb Ice Cream. A tantalising treat that balances sweetness with a tangy twist.

Rhubarb Ice Cream? Really? Yes, absolutely really. And you’ll be surprised and pleased to hear, it’s incredibly good.

Nature has gifted us with many incredible fruits and vegetables and Rhubarb is right up there with the best of them with what it has to offer in regards to nutrition, flavour and above all, colour.

In this article, we’ll detail the incredible health benefits of rhubarb, discuss its tangy flavour profile and the use of rhubarb in ice cream, and of course, we’ll give you step-by-step instructions on how you can make your own Homemade Rhubarb Ice Cream.

If you’d prefer, you can skip to the recipe and method at the bottom of the article, or read along to find out more.

Health Benefits of Rhubarb

Known for its vibrant red stalks and distinct tartness, rhubarb is a versatile ingredient that adds a tangy twist to a variety of culinary creations. One such exquisite delicacy is Rhubarb Ice Cream – a refreshing and tangy frozen dessert that perfectly balances sweet and sour notes.

Rhubarb not only delights our taste buds with its unique tangy flavour but also offers several health benefits.

Here are some of the health benefits of rhubarb:

1. Rich in Vitamins and Minerals: Rhubarb is a nutritional powerhouse, containing essential vitamins and minerals that contribute to overall well-being. It is a good source of vitamin K, which plays a vital role in blood clotting and bone health. Additionally, rhubarb provides vitamin C, an antioxidant that supports the immune system, aids in collagen production, and helps protect the body from oxidative stress.Homemade Rhubarb Ice Cream A Truly Tantalisingly Tangy Treat! image 1 vibrant red rhubarb stalks frosted fusions

2. High in Fibre: Rhubarb is a good source of dietary fibre, which is essential for digestive health. Fibre aids in maintaining regular bowel movements, prevents constipation, and promotes a healthy gut microbiome. Including rhubarb in your diet can contribute to better digestion and may assist in weight management by promoting a feeling of fullness.

3. Low in Calories: Rhubarb is relatively low in calories, making it a suitable addition to a calorie-conscious diet. It can be a flavourful alternative to high-calorie desserts while still satisfying your sweet cravings.

4. Antioxidant Properties: Rhubarb contains various antioxidants, including anthocyanins and polyphenols, which help neutralize harmful free radicals in the body. These antioxidants play a role in reducing oxidative stress and inflammation, contributing to overall health and reducing the risk of chronic diseases.

5. Potential Anti-Inflammatory Benefits: Some studies suggest that certain compounds found in rhubarb may have anti-inflammatory properties. These properties could be beneficial in reducing inflammation and may be of interest to individuals dealing with inflammatory conditions.

6. Supports Bone Health: Rhubarb is a source of calcium and other minerals important for bone health. Regular consumption of rhubarb, combined with a balanced diet rich in other bone-supportive nutrients, may contribute to maintaining strong and healthy bones.

7. Aids in Weight Management: As a low-calorie, fibre-rich food, rhubarb can be a beneficial addition to a weight management plan. The fibre content can promote feelings of fullness, reducing overall food intake and supporting weight loss efforts.

8. Potential Blood Sugar Regulation: Some research suggests that certain compounds in rhubarb may have blood sugar-lowering effects. However, individuals with diabetes or those at risk of low blood sugar should be cautious when consuming rhubarb and should consult with a healthcare professional.

Note: Although rhubarb offers several health benefits, it also contains oxalic acid, which can interfere with calcium absorption in the body. People with kidney stones or those prone to developing kidney stones should exercise caution when consuming rhubarb. Additionally, it is recommended to avoid consuming rhubarb leaves as they contain higher concentrations of oxalic acid and can be toxic when ingested – moderation is key, as with anything.

Rhubarb is not only a delicious and versatile ingredient but also a nutritious addition to your diet. Its rich vitamin and mineral content, along with its fibre and antioxidant properties, contribute to overall health and well-being. As with any food, moderation is key, and it’s essential to enjoy rhubarb as part of a balanced diet for maximum health benefits.

The Sensation of Rhubarb Ice Cream

Homemade Rhubarb Ice Cream is a unique and surprisingly refreshing ice cream. The vibrant tanginess of rhubarb is tamed by the lusciousness of the creamy ice cream base, creating a perfect balance between sweetness and tartness.

The ice cream’s smooth and creamy texture further elevates the experience, ensuring each spoonful is a velvety delight. With every bite, the refreshing tang of rhubarb gives a textural contrast to the richness of the ice cream, making Rhubarb Ice Cream an unforgettable frozen treat that captures the essence of this delicious fruit.

Versatility at Its Finest

Rhubarb Ice Cream’s can be enjoyed on its own, as a refreshing palate cleanser, or as an accompaniment to various desserts.

Consider serving it alongside warm crumbles, buttery shortcakes, or delicate pastries, allowing the tangy sweetness to complement the other flavours.

Additionally, for a playful twist, sandwich a scoop of Rhubarb Ice Cream between two oatmeal cookies or layer it with fresh berries for a stunning parfait.

Now we’ve learned all about Rhubarb and its incredible flavour profile, let’s show you how you can make your own homemade Rhubarb Ice Cream.

Rhubarb Ice Cream Recipe

Ingredients:Homemade Rhubarb Ice Cream A Truly Tantalisingly Tangy Treat! image 2 vibrant red rhubarb chunks in a pile frosted fusions

  • 500g fresh rhubarb, washed and chopped into small pieces
  • 150g caster sugar
  • 240ml double cream
  • 240ml whole milk
  • 1 teaspoon vanilla extract

Method:

  • In a medium-sized saucepan, combine the chopped rhubarb and 50g of caster sugar over medium heat. Let the rhubarb simmer gently, stirring occasionally, until it softens and releases its juices. This process will take around 10-15 minutes. Once done, remove the saucepan from the heat and allow the rhubarb to cool to room temperature.
  • Blend the Rhubarb with a blender or food processor until smooth, taste the rhubarb at this point and add sugar if required.
  • In a separate saucepan, heat the whole milk and the remaining sugar over medium heat until it reaches a gentle simmer. Do not let it come to a boil. Keep stirring to ensure all the sugar has dissolved. Take the saucepan off the heat and allow the sugared milk to cool. Add the Vanilla Extract.
  • Once cooled, pour the pureed Rhubarb into the milk mixture and stir well, ensuring all flavours are combined.
  • Cover the mixture and refrigerate for at least 4 hours, allowing the flavours to meld and chill thoroughly.
  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft, creamy consistency.
    • NB: If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes, to avoid crystals forming until it reaches the desired consistency. See our post Homemade Ice Cream: Without an Ice Cream Maker to learn more.
  • Transfer the freshly churned Rhubarb Ice Cream into a lidded container, and let it firm up in the freezer for at least 4 hours or preferably overnight.
  • Serve the Rhubarb Ice Cream in scoops or alongside your favourite desserts, garnishing with a sprig of fresh mint for an extra touch of elegance.

Homemade-Rhubarb-Ice-Cream-A-Truly-Tantalisingly-Tangy-Treat-image-3-two-scoops-of-rhubarb-ice-cream-on-a-white-square-plate-with-teaspoon-with-fresh-rhubarb-stalks-frosted-fusionsRhubarb Ice Cream is a celebration of the seasonal joy that rhubarb brings.

With its vibrant colours, captivating tanginess, and luxurious creaminess, this frozen dessert invites us to savour the wonders of spring in every spoonful.

Rhubarb Ice Cream offers a deliciously refreshing way to cap off a meal or enjoy a moment of tangy indulgence.

Please do feel free to drop us a message below if you have any comments or if you’d like to share your thoughts / results on making your own Homemade Rhubarb Ice Cream.

8 Comments

  1. The whole family enjoyed this ice-cream, it wasn’t overly tart but had a subtle and gentle flavour, it proved a refreshing palate cleanser.

    • Hey Kelly,
      You’re right, it is a fine line to try and maintain the essence of Rhubarb whilst not having it too tart.

      Glad you and the family enjoyed this Rhubarb Ice cream, it is a great palate cleanser for sure.

      Thanks for dropping by.
      Cherie :o)

  2. I never thought of using rhubarb to make ice cream, but after reading about its tangy flavor and health benefits, I’m definitely intrigued! It’s amazing how nature provides us with such versatile ingredients. I can imagine the combination of the tartness of rhubarb and the creaminess of the ice cream creating a unique and refreshing taste. Has anyone tried Rhubarb Ice Cream before? I’d love to hear your thoughts!

    • Hey Alice,

      You’re totally right nature absolutely provides us with so much goodness. Rhubarb is a powerhouse of nutritional goodness. 

      When I tried it in Ice cream, I did think the texture would prove to be a problem, but once cooked down and then blended, it came out super smooth and creamy.

      You get to choose how tart you like it or not by the amount of sugar, or honey you decide to add.

      It’s a great tasting Ice cream, I hope you’re able to give it a go. 

      Cherie :o)

  3. Hi Cherie,

    Wow, I love ice creams. I can live from it, but I try not to exaggerate because whole milk and cream contain a lot of saturated fat. My cholesterol is pretty high, so I need to be careful. Just a question. Is it possible to use soja and cream milk instead of cow milk and cream? Will it change the texture of the ice cream?

    Thanks a lot!

    • Hi Daniella,

      Thanks for your comment.

      Great question and absolutely you can use alternative milk. Hoping to get an article listed very soon providing info on alternative options.

      For my friends who have Dairy Intolerances, I often use Coconut Milk, this is a wonderful addition and adds even more creaminess. Also use Almond Milk, another super creamy alternative milk, adding extra creaminess. Soya Milk too, Rice milk, but in truth, this is quite loose, so you lose the creaminess you’d expect from an ice cream with Rice milk.

      You simply replace the milk/cream elements in your recipes with these alternatives.

      Making your ice creams – Vegan and Vegetarian friendly, Dairy and Lactose-free too. So no one should feel left out!

      There’s a little tweaking to be done, but you can still achieve some delicious tasting Ice creams using these alternatives.

      More information on these alternatives to follow very soon.

      And of course whilst we all need to be mindful of the foods we eat to watch our health, by making your own Ice creams, you have total control over what goes into them, no preservatives, nor additives compared to shop bought versions, you can make delicious ice creams packed full of goodness. 

      Please let us know how you get on if you try out any of these alternatives.

      All the best

      Cherie

  4. I was first introduced to the amazing flavor palate of rhubarb while traveling the Black Hills of South Dakota. And if your ice cream is a good as that wine, I’m sold! The recipe looks so easy, I believe I will give it a try the next time we have our freezer out. Thanks again for such a delicious treat idea!

    • Hey Chris,

      Thanks for your comment. 

      Very glad to hear you’ve enjoyed the flavour profile of Rhubarb in Wine, a popular fruit to use for wine actually because of it’s tart notes.

      The recipe is incredibly simple and I/we think the flavour is awesome!

      Would love to know how you get on if you do give it a go.

      All the best

      Cherie :o)

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