Rhubarb ice cream

In the midst of baking my third or fourth batch of busy-day cupcakes I became fixated with the idea of rhubarb ice cream. It must have been triggered by a surfeit of sugar and vanilla – I craved something cool and tart.

I made this ice cream in the easiest possible way. It is simply rhubarb compote mixed with heavy cream, churned into ice cream.

It is (was) incredibly good.


This recipe requires an ice cream maker of some kind. It makes a little over a pint of ice cream.

3 1/2 cups (400 g) rhubarb measured once cut into 1 inch (2.5 cm) pieces

1/2 cup (100 g sugar) for the compote plus 1 or 2 Tbsps

1/2 cup (150 ml) heavy cream

1 Tbsp rosé wine


Make a rhubarb compote with the rhubarb and sugar.

Let the compote cool down then chill in the refrigerator for at least 3 to 4 hours or overnight.

Mix the compote with the heavy cream, rosé, and add one or two tablespoons of sugar to taste.

Churn in an ice cream maker and keep in the freezer until ready to eat.


Related posts

At the market | Rhubarb [Rhubarb compote]


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7 Responses to “Rhubarb ice cream”

  1. Lucy Says:

    I love rhubarb and so this ice cream looks delicious! Love the simplicity of the recipe as well.

    • valerie Says:

      Thanks – I had never had rhubarb ice cream and was myself surprised at how delicious it is!

  2. Nomox Says:

    I am not a big fan of rhubarb, actually, rhubarb always has been, and will continue to be, a vegetable. It does not lend itself to be eaten in sweet dishes, but I must say, this ice cream was delicious. I guess it must have been the rose wine that made it so good.

  3. no penny for them Says:

    oh yum! i wish i had an ice cream maker. perhaps i will give it a try with my regular freezer compartment and churning the ice cream myself very often…

    • valerie Says:

      Hi Kristina! A friend gave me a Kitchen Aid stand mixer a few years ago and I’ve invested in an ice cream making attachment. I’ve had mixed results with it but I must say it’s great to have an ice cream maker, however imperfect. I remember my mother had a manual crank Donvier (Canadian brand) that worked really well: http://www.amazon.com/Donvier-837409W-1-Quart-Cream-Maker/dp/B00006484E I would definitely recommend getting it, in fact I may be tempted myself, as I’m really developing a taste for making ice cream…

  4. Laura Says:

    I’ve been looking for unique homemade ice cream recipes. This sounds great! I love that it has wine in it. I think spiked ice cream always tastes better!

    • valerie Says:

      Thank you. I am often tempted to add a dash of alcohol to cakes and jams for taste, and with ice cream it even helps with the texture!

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