In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky-rich vanilla gelato base. It’s a memorably refreshing summer treat!

This post contains affiliate links. Full disclosure is at the bottom of the article.

---

Is it gelato season yet? In my house, we love the iced treat so much that we enjoy it year-round, even in the heart of winter, although I like to rotate flavors according to seasons. Dark Chocolate Gelato is perfect for cold nights—especially served with an Italian digestif, such as Vin Santo—while White Chocolate, Strawberry and Basil Gelato sings of summer.

In the spring, I always make a point of churning a batch of this blush pink Rhubarb Gelato. The bright, tart flavor of rhubarb is balanced by the silky smoothness of the Sicilian-style vanilla gelato base, while a hint of orange rounds things off perfectly. It’s a memorable springtime treat, one that, to me, rhymes with good things to come.

---

Helpful Tips for Making Rhubarb Gelato

---

How to Get that Irresistible Blush Pink Shade

To make rhubarb gelato with a beautiful blush pink color, you need to select the “pinkest” parts of rhubarb stalks. (You can save greener parts to make compote, crumb bars, or pudding cakes!) If using whole stalks, the gelato color might end up more beige than pink. If this is the case, you can add a drop or two of pink food coloring to give the shade a little nudge.

Add Some Crunch

Because I always like to serve gelato with a crunchy topping, I thought it would be nice to sprinkle this rhubarb gelato with sugar-coated fresh rhubarb pieces. This is a callback to a childhood memory of mine: when the rhubarb was ready in our backyard, my mom would hand my brother and I each a stalk and a small bowl of sugar. We’d dip the stalk in the sugar and crunch on that irresistible snack like our lives depended on it! This treat didn’t last long as we only could eat rhubarb stalks this way when the stalks were young and not too fibrous.

If you can find slender stalks in your own backyard or at the market, slice a few of them thinly, dip them into sugar, then sprinkle them over this rhubarb gelato. It’s a wonderful way to enjoy seasonal produce at its freshest!

Plan Ahead

As with all gelato flavors, you should start the rhubarb gelato-making process a day in advance. Both the rhubarb compote and the gelato base need to be refrigerated to cool completely before being combined and churned together. Gelato custard must be very cold before churning: this will produce the smoothest, silkiest texture.

Bring Rhubarb Gelato Back to Room Temperature Before Serving

Always remember to bring this rhubarb gelato to room temperature 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

---

WATCH MY GELATO MASTERCLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

---

Love Rhubarb?

Then you’ll find lots of inspiration in my delicious recipe collection: 25 Rhubarb Dessert Recipes for Spring. Fresh spring rhubarb is a short-lived treat that you absolutely must make the most of! Get inspired by this collection that includes cakes, tarts, crisps, preserves, and many more classic and creative rhubarb-centric dessert recipes.

---