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portion of pink ice cream with rhubarb and ginger

Rhubarb And Ginger Ice cream

Gorgeously delicious and easy to make with those wonderful partners, rhubarb and ginger!
Prep Time 20 mins
Cook Time 10 mins
Plus freezing time 3 hrs
Total Time 3 hrs 30 mins
Course Dessert
Cuisine British
Servings 6
Calories 284 kcal


  • 300 ml single cream
  • 250 ml plain yoghurt
  • 150 g caster sugar
  • 450 g rhubarb
  • 2 teaspoons stem ginger chopped


  • Chop the ruhubarb sticks
  • Place the rhubarb in a saucepan with a tablespoon of water
  • Heat on a medium heat, stirring until soft
  • Stir in the ginger

With An Ice Cream Maker

  • Start the ice cream maker going
  • Add the cream and yoghurt
  • Add the rhubarb and the sugar
  • Keep the ice cream maker going until the mix is formed into soft ice cream. This will take about twenty minutes.
  • Place in an litre tub and put in the freezer for at least a couple of hours

Without An Ice cream Maker

  • Place all the ingredients in a bowl and stir well
  • Place in a litre container with a lid and put in the freezer for one hour
  • Take out, stir well and replace
  • Repeat again each 30 minutes or so until thoroughly frozen.
Keyword fruit recipe, ice cream dessert