Rhubarb Ice Cream

Rhubarb Ice Cream

This wonderful ice cream gives a refreshing end to a dinner.


Step 1
  • Cut the rhubarb into thin slices. Boil the rhubarb in water and sugar on a low heat in a covered pan until soft. Let it cool.
Step 2
  • Whip the cream. Mix the egg yolks and vanilla sugar. Stir the egg mixture and rhubarb into the cream.
Step 3
  • Pour the mixture into a mould and cover with clingfilm. Freeze it for at least 3 hours.
Step 4
  • Dip the mould briefly into some water and turn the ice cream onto a dish about 30 minutes before serving. Garnish with toasted flaked almonds.


Sweet rhubarb
300 g
50 ml
Caster sugar
80 g
Whipped cream
300 ml
Egg yolks
Vanilla sugar
1 tsp
Roasted almonds Flakes
30 g