Rhubarb ice cream


This weekend was marked by my son’s 10th birthday. He was very excited about getting into “double figures”. He celebrated hard and it might have taught him a very important lesson.

Nobody expects kids sleepovers to be a subdued affair but I didn’t expect three 10 year olds to be capable of staying up more or less all night. There might have been couple of hours of sleep somewhere. When I went to take breakfast orders my sons face said it all...yes he looked terrible.

The day after sleepover morning he woke up with a sore throat and a very raspy nearly asthmatic cough. The lesson he learned was that child’s body is just not meant to got on so little sleep. It is as if his body panicked due to the stress of lack of sleep and the result was contracting an opportunistic infection. This may be just a theory but I am sure to remind him how he felt before every sleepover. Now he is on lots of vitamin C rich fruits and veggies and early nights.

This recipe is for one of mu son’s favourite ice-creams. Like me he loves rhubarb. My husband and daughter are not keen on it at all. Rhubarb is one of those love it or hate it foods. My grandma loved rhubarb however one day after eating a jar of rhubarb compote she ended up in agony with pain caused by kidney stones. Yes, rhubarb can cause kidney stones so if you do have a tendency to get them it is advisable to stay away from the pinky stalks.

Of course rhubarb needs sweetening, otherwise if will not be very pleasant. It would be actually be rather disgusting. When making this recipe I started with 4 Tbs of coconut palm sugar, but eventually had to increase it to 6. Taste as you go. Frozen ice cream will taste less sweet than the mixture before freezing.


Don’t forget to soak your almonds overnight!

Makes 4-6 servings.


350 g (12 oz) rhubarb
6 Tbs of coconut palm sugar (also sold as coconut nectar)
2 cups of water
250ml (1 cup) of raw almonds
375 ml (1 and 1/2 cup) of water

  1. Soak the almonds in water overnight.
  2. Cut up the rhubarb into half inch pieces, place into a small sauce pan with the coconut palm sugar and 2 Tbs of water. Bring to a boil and cook after the rhubarb is falling apart and you get a thick compote. Let it cool way down.
  3. While your rhubarb is cooking make the almond cream: Drain the almonds put them into your blender. Add 375ml of fresh water and process till smooth. Pour the cream into a cheese cloth and squeeze out as much as you can. Discard the almond meal (or save for making dehydrator cookies)
  4. Mix the cooled rhubarb compote with the almond cream. For best results chill in the fridge before putting into an ice-cream maker.
  5. If using an ice-cream maker follow the manufacturers instructions, all makes are different.
  6. If you don’t have an ice-cream maker, put the mixture into a container and place in your freezer. Every 2 hrs remove out of the freezer and whisk thoroughly to remove any ice-crystals (electric whisk works best). Repeat this until the ice-cream freezes.
  7. Remove from the fridge for 20min before serving.