This is one of my oldest recipes on the site! It’s a delicious honey rhubarb ice cream that combines tart and sweet treats for a perfect summer treat.
Rhubarb is one of those ingredients that people either adore or avoid. I fall into the former, and use it as much as possible during its rather short growing season. I’ve made it into crisps, pies and even eaten it raw, dipped in sugar (which is admittedly hardcore). Combining the mouth-puckering sour flavor of rhubarb with sweet, creamy, honey ice cream base may just be the perfect marriage. I think this may have the power to turn even the most ardent rhubarb haters, into its biggest fans.
Honey-Rhubarb Ice Cream Ingredients
- Heavy cream and whole milk: The base for the creamy and decadent ice cream.
- 1 large vanilla bean: Fresh vanilla is how you give the ice cream its wonderful, classic vanilla flavor.
- Sugar and honey: The sweeteners that cut through the famous bitterness of the rhubarb.
- 1 pound rhubarb stalks: The star of the show! You need the sweetness to balance the flavor, but you want the rhubarb to shine through.
Rhubarb Ice Cream Step-By-Step
To make the ice cream base, follow these instructions: Ice Cream Base
To make the rhubarb sauce:
Clean and cut the rhubarb into 1-inch pieces. You need to be punctilious about removing the leaves, since they are poisonous!
Place the rhubarb, sugar and honey into a saucepan with 2 tablespoons water. Cook over low heat and stir gently, until the rhubarb is soft, about 10+ minutes.
Taste the rhubarb to see if it is sweet enough for your taste. I like to keep it as tart as possible, but others like it a touch sweeter. Transfer the rhubarb to a container and refrigerate until very cold.
Add half of the rhubarb to the vanilla ice cream base…
and freeze as directed by your ice cream machine.
Rewarm the remaining rhubarb and spoon over the ice cream.
More Rhubarb Desserts:
Ingredients
- 1 recipe vanilla ice cream base RECIPE HERE
Rhubarb Sauce
- 1 lb rhubarb stalks cut into 1-inch pieces
- 1/2 cup sugar
- 1/3 cup honey
Instructions
Ice Cream Base
- To make the ice cream base, follow these instructions: Ice Cream Base
Rhubarb Sauce
- Clean and cut the rhubarb into 1-inch pieces. You need to be punctilious about removing the leaves, since they are poisonous!
- Place the rhubarb, sugar and honey into a saucepan with 2 tablespoons water. Cook over low heat and stir gently, until the rhubarb is soft, about 10+ minutes.
- Taste the rhubarb to see if it is sweet enough for your taste. I like to keep it as tart as possible, but others like it a touch sweeter. Transfer the rhubarb to a container and refrigerate until very cold.
- Add half of the rhubarb to the vanilla ice cream base and freeze as directed by your ice cream machine.
- Rewarm the remaining rhubarb and spoon over the ice cream.
This sounds delightful! Thank you!
My sister-in-law was on a road trip and came home with heavy cream from a dairy. She also has rhubarb, so we gave this recipe a try. We followed the directions exactly, including the 10 egg yolks. The flavor was wonderful, especially the spoon of rhubarb sauce served over the ice cream. But the texture of our ice cream was grainy. I am suspecting the rhubarb sauce turned to ice crystals. Any ideas to avoid this?
Hi Suzzanne,
Did it seem icy, is that what you mean by “grainy?” How long did it take to freeze the ice cream in the machine? Sometimes an ice cream’s texture can be greatly improved by being tempered, which just means that it sits at room temperature for several minutes. Some freezers will create a very hard ice cream.
Thanks, Zoë
Fabulous use of rhubarb, Zoe. This looks delicious!
This sounds wonderful. I am always looking for new recipes for rhubarb. I’m one of those “hardcore” types. You should try it with salt. I cut it in 1″ chunks and then slice them in half and lightly sprinkle with kosher or sea salt. I also roll 2 cups of rhubarb sprinkled with 3/4 cup sugar in a dough jelly roll style. After baking you drizzle with a powdered sugar glaze. Very good with a cup of coffee or tea.
Oh Barb,
This sounds delightful!
Thanks, Zoë
yowsa–looks great! Which machine are you using?
Hey Nana,
I have the Cuisinart ICE-30BC Pure Indulgence 2-Quart. You have to freeze the bowl, so plan ahead.
Cheers, z
This sounds fabulous! Love this!