Lemongrass Rhubarb ice cream
Inspired by a flavour-pairing by Stella Parks, this summery Yoghurt ice cream provides a refreshing and delightful combination of sweet rhubarb tartness and the subtle, exotic citrus flavour of lemongrass.
  • about 450-500 gram rhubarb (roughly about 4 normal-sized stalks, peeled and cut in rather thin slices)
  • 3 stalks of lemongrass, peeled (as necessary) and sliced.
  • 150 ml (slightly less than ⅔ cup) sugar [or 120 ml (1/2 cup) sugar and about 1-2 tablespoons inverted sugar, such as Agave nectar, honey, corn- or glucose syrup]
  • 200 ml (0,85 cup) cream, whipped rather stiff
  • 200 ml (0,85 cup) natural yoghurt
  • about 1 teaspoon good-quality pure vanilla extract/powder
  • pinch of salt
  1. Using a micro-wave oven, mix the peeled and rather thin-cut pieces of rhubarb with the sugar(s), and the vanilla, the pinch of salt and the sliced pieces of lemongrass in a microwave-safe bowl.
  2. Micro-wave the mix for about 6-9 minutes, eventually whisking once or twice during the process, until the rhubarb has turned into a smooth purée.
  3. Take out from the microwave and let the purée cool down. Then, preferably, let the purée chill in the fridge for at least a couple of hours.
  4. Whip the cream rather stiff, and blend in the yoghurt.
  5. Remove the sliced pieces of lemongrass from the (chilled) rhubarb- purée, and add the purée to the cream-yoghurt blend.
  6. Churn in your ice cream machine according to instructions, or - without an ice cream machine - still-freeze the ice cream using your freezer (for best results, see this site's post on how to make ice cream without an ice cream machine).
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2018/07/lemongrass-rhubarb-yoghurt-ice-cream/