The gelato is a lovely mix of sweet and tart, using double the amount of rhubarb to milk. I chose ever-so-creamy coconut milk, partly because I never seem to have enough eggs in the house for ice cream, and because I think it's easier and more accessible this way. You only need pantry items in addition to the rhubarb. You can find more of my recipes at occasionallyeggs.com.

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