How to Make Rhubarb Icecream

by Karin Siöö

To celebrate Sweden's national day I decided to post yet another rhubarb recipe, my favorite ingredient right now!


  • 300 Grams Rhubarbs
  • 100 Milliliters Sugar
  • 2 Tablespoons Water (30 ml)
  • 200 Milliliters Heavy cream (40% fat)
  • 2 Eggs
  • 75 Milliliters Powdered sugar
  • 1 Teaspoon Cinnamon
  • 350 Milliliters Turkish or Greek yogurt
  • Biscotti
  • Instructions

    Step 1

    Slice the rhubarbs and weigh them.

    Step 2

    It should be 300 grams...

    Step 3

    Or around 680 lbs.

    Step 4

    Add 1-2 tblsp water and "melt" the rhubarbs on low heat.

    Step 5

    When it's simmering, add the sugar.

    Step 6

    Stir and let simmer until the rhubarbs are mushy and thick.

    Step 7

    It takes about 10 minutes. When you're happy with the texture, remove from the heat. I poured the compote into a bowl to cool it faster.

    Step 8

    Like so. When it has cooled somewhat put it in the fridge. It needs to be cold when it's later mixed with the ice cream.

    Step 9

    This recipe is with raw eggs. However, if you wish to try making rhubarb icecream - but not with raw eggs - have a look at my guide How to make vanilla icecream with sticky nuts;

    Step 10

    Use this recipe for the icecream base instead, to avoid using raw egg. You find it among my other guides.

    Step 11

    In a bowl whisk eggs, powdered sugar and cinnamon.

    Step 12

    Like so.

    Step 13

    Whisk the cream and then mix it with the cinnamon batter.

    Step 14

    Like so.

    Step 15

    Whisk again to incorporate the eggs & sugar with the cream.

    Step 16

    Then add the yogurt. I recommend you to stir it smooth before adding it to the batter. I didn't and ended up with quite a few lumps.

    Step 17

    If that happens, use a spatula and press the lumps between the spatula and the walls of the bowl.

    Step 18

    Here you see what it looked like. When you're done removing the lumps, pour the batter into your ice cream machine - unless you wish to add the rhubarb compote at this stage.

    Step 19

    I prefer rippled ice cream so I churned just the batter.

    Step 20

    If you don't own an ice cream machine, pour the batter into a plastic box and put in the freezer for at least 4 hours. Stir every 30 minutes.

    Step 21

    When the machine stopped..

    Step 22

    ..I had a look at the texture and could see (and taste) that it was exactly right.

    Step 23

    Now I added the rhubarb compote.

    Step 24

    I added about 1/3 of it, stirred and then added more.

    Step 25

    Gently ripple the compote through the ice cream.

    Step 26

    Add all or as much as you want. It may be difficult to reach the bottom of the bowl, because of the texture. If you don't use all of the compote now, save it and serve together with the icecream.

    Step 27

    It's nice to add some crunch so I served the icecream with biscotti.

    Step 28