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    Rhubarb Gelato Wafer with Rose Water

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    Rhubarb Gelato Wafer with Rose Water

    This wonderfully fragrant ice cream makes an effortless dessert whether served in a dish or wafers.

    • Vegetarian
    • Preparation time: 10 minutes, plus cooling and freezing 3-4 hours
    • Cooking time: 10 minutes
    • Total time: 3 hours 20 minutes to 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 250g English rhubarb, cut into 2cm pieces
    • 75g golden caster sugar
    • 4 tsp Star Kay White Rose Water
    • 500g tub Waitrose Fresh Vanilla Custard
    • 250g tub Galbani Santa Lucia Mascarpone
    • 12 x Askeys Ice Cream Wafers


    1. Place the rhubarb, sugar and rose water in a small pan. Bring to the boil and simmer gently for 8-10 minutes until the rhubarb is just tender. Turn off the heat and leave to cool.
    2. In a separate bowl, beat together the custard and mascarpone until smooth, using an electric whisk for speed. Gently ripple the cooled rhubarb mixture through.
    3. Pour the mixture into a 900g (2lb) loaf tin lined with clingfilm. Cover and freeze for about 3-4 hours until solid then turn out. Using a large sharp knife that has been dipped in hot water, cut into thick slices. If frozen for more than 24 hours, transfer to the fridge for 20 minutes to soften before serving.
    4. Serve, sandwiched between Askeys Ice Cream Wafers or Belgian Butters Waffle Crisps.

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    Cook's tips

    For a super-smooth texture, beat the mixture using a fork once or twice during freezing to break down the ice crystals as they form. If you prefer, freeze in an airtight container and serve in balls using an ice cream scoop.


    Average user rating

    5 stars