Nigella Rhubarb Ice Cream

I remember the first time I tasted rhubarb ice cream — I was ten, sitting in my grandmother’s sun-warmed kitchen in Kent, a bowl of pink-laced cream slowly melting as I watched the bees stumble over the lavender bush outside. She’d pulled the rhubarb straight from her garden, its crimson stalks muddy and tart-smelling. The ice cream was both sharp and silky, and it floored me — like biting into spring.

Nigella’s rhubarb ice cream reminds me of that exact moment. Her recipe captures that signature tanginess of rhubarb, mellowed into submission by lush double cream. It’s not just a dessert — it’s a season in a spoon. Let’s make it together.

Ingredients List

• 500g rhubarb — Go for fresh, firm stalks. The redder, the sweeter.
• 250g caster sugar — Adjust to taste depending on how tart your rhubarb is.
• 156ml double cream — Cold and thick, this brings the dreaminess.

(That’s it — and that’s the beauty of it.)

How to Make It

1. Wash and chop your rhubarb into bite-sized pieces. You don’t need to be precious — it’ll cook down.
2. Toss the rhubarb into a large pan with the sugar. Stir and cover.
3. Simmer gently over medium-low heat for about 10–15 minutes, until it breaks down into a soft, tangy compote. Stir occasionally, and please watch for boil-overs — they’re a sticky nightmare.
4. Let it cool completely. This step’s crucial if you don’t want melted ice cream chaos.
5. Blend the compote until smooth. A hand blender works a treat here.
6. Stir in the cold double cream. Don’t whisk, just gently fold it in — you want it creamy, not whipped.
7. Pour into an ice cream maker and churn until it thickens. Usually takes 20–25 minutes, but trust your machine.
8. Scoop into a freezer-safe container and freeze for at least 3 hours, preferably overnight.

’ll be honest — I forgot to chill my rhubarb once. Ended up with pink soup. Lovely flavour, though.

Common Mistakes

Why is my ice cream bitter?
You’ve likely used underripe rhubarb or didn’t balance it with enough sugar. Go redder and taste as you go.

Why is the texture icy?
If you didn’t add enough sugar or the mix wasn’t fully chilled, you’ll get ice crystals. Sugar acts like an antifreeze — don’t skimp.

Can I skip the ice cream maker?
Yes, but it’ll be less creamy. Freeze in a container and stir every 30 minutes for a few hours.

Why did mine go foamy?
Over-blending. It adds air and messes with the texture. Keep it slow and gentle — like Sunday mornings.

Storage Tips

• Freezer: Store in an airtight container for up to 4 months. Press cling film on top to prevent freezer burn.
• Fridge: Don’t bother — it’ll melt to mush.
• To serve again: Let it soften at room temperature for 10–15 minutes before scooping.

It’s best fresh within the first two weeks, when the flavour is boldest.

What to Serve With It

• Shortbread biscuits — That buttery snap against the tart-sweet chill is divine.
• Fresh strawberries — They echo the fruitiness without stealing the show.
• A drizzle of elderflower cordial — Trust me on this. It turns the whole thing floral and fancy.

FAQ Section

Can I make this rhubarb ice cream gluten-free?
Yes — it already is. Just watch what you serve it with (e.g., biscuits).

Can I use frozen rhubarb?
You can, but thaw and drain it first. It releases a lot of water which can dilute the flavour.

Do I need an ice cream maker?
No, but it helps. Without one, freeze the mix and stir every 30 minutes for a creamier result.

Can I use single cream instead?
It won’t be as rich and may crystallize more. Stick with double cream if you can.

Can I use honey instead of sugar?
Technically yes, but it’ll change the texture and freezing properties. Lovely flavour, though!

Try More Recipes:

• Nigella Orange Drizzle Cake
• Nigella Chicken Tagine
• Nigella Sugar-Free Fruit Cake
• Nigella Mushroom Lasagna