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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.
5 from 1 vote


  • 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 2/3 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


  • 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.
  • 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.
  • 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.
  • Whip the cream rather stiff, and blend in the yoghurt.
  • Remove the sliced pieces of lemongrass from the (chilled) rhubarb- purée, and add the purée to the cream-yoghurt blend.
  • 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).