Food & Cooking Recipes Raspberry Rhubarb Gelato By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 1 quart Berry-rhubarb fans will love this gelato. Ingredients 1 pound rhubarb (about 8 stalks), cut into 1-inch pieces 4 ½ -pint containers raspberries 2 cups whole milk ¾ cup heavy cream 3 tablespoons corn syrup ⅔ cup nonfat dry milk 1 ¼ cups sugar ½ teaspoon unflavored gelatin Directions Place rhubarb and 3 tablespoons water in a medium saucepan. Cook over medium heat, stirring often, until very soft and most of the liquid has evaporated, about 45 minutes. Remove from heat and puree rhubarb with 1 1/2 pints of the raspberries. Strain puree and set aside to cool. Meanwhile, combine milk, cream, andcorn syrup in a small saucepan. Heat to barely boiling. Combine dry milk, sugar, and gelatin and whisk in. Bring back to barely boiling to dissolve gelatin, and remove pan from heat. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in fruit puree, then freeze in an ice-cream maker according to manufacturer's instructions. Add remaining raspberries and mix in machine until combined, about 30 seconds. Store in a plastic container. Cook's Notes For best flavor, soften it slightly in the refrigerator before serving. Variations Strawberry Variation: Substitute 2 1/2 pints strawberries, hulled, for the rhubarb and raspberries. Variations Apricot Variation: Substitute 2 1/2 pounds (10 to 12) ripe apricots, pitted, for the rhubarb and raspberries. Print