Rachel's Roasted Rhubarb Ice Cream Recipe | Abel & Cole

Rachel's Roasted Rhubarb Ice Cream

Cooking time
Serves4 people
Rachel's Roasted Rhubarb Ice Cream
5 ratings


  • 2 sticks of rhubarb, sliced in 2-3 cm chunks
  • 5 tbsp honey
  • ½ a vanilla pod
  • 4 egg yolks*
  • 300g full-fat crème fraîche
  • Granola, crystallised ginger or fresh berries, for topping (optional)

*If you're crazy about rhubarb (and dessert) you could save your egg whites and remaining rhubarb for our gorgeous Rhubarb & Custard Pavlova recipe. You can find it on the recipe section online.

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1. Preheat oven to 200°C/Gas 6. Place the rhubarb in a roasting tin and roast for 10-15 mins or till collapsably tender.
2. Place the honey in a medium-sized saucepan. Gently warm till about to bubble. Scrape in the seeds from the vanilla pod halves. While it’s still warm, not hot, whisk in the egg yolks for 3 mins or so, till it thickens. It should coat the back of a spoon. Set aside to cool.
3. Whisk the roasted rhubarb into the honeyed egg mixture then whisk into crème fraîche. Spoon into a freezersafe tub or bowl. It should freeze in 1 hr. Serve with dishes of crystallised ginger, granola and summer berries.
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