Celery Gelato With Rhubarb Compote

• For the celery juice and rhubarb compote
• 6 celery stalks with leaves, washed and cut on the diagonal into chunks
• 1 4" piece of lemongrass; tough outer sheath removed; remainder pummeled lightly with a meat tenderizer or the like (you want it bruised)
• 1 teaspoon celery seeds
• 4 ounces rhubarb (from about 2 long, thin stalks), chopped just larger than a dice
• 6 tablespoons granulated sugar
• 2 tablespoons chopped fresh mint
• 1 tablespoon 1 tsp fresh lemon juice
• 1 teaspoon toasted celery seeds, divided
• For the gelato
• 1 cup heavy cream
• 1/4 cup whole milk
• 1/2 cup granulated sugar
• 1 tablespoon 1 tsp cornstarch
• 1? cups reserved celery juice (from above)

1. Put the first 3 ingredients (celery, lemongrass and celery seeds) in a small pot and add water JUST until the greens are covered. Boil 35-40 minutes until celery is soft. Remove the lemongrass, and using an immersion or regular blender, puree. Strain through a fine mesh strainer and set aside. You should have about 1? c celery juice. Set aside.
2. While the celery is cooking, make the rhubarb compote. Mix the rhubarb, sugar, mint and lemon juice in a bowl and let sit 5-10 minutes. Then pour into a small saucepan set over medium-low heat, cover and cook until rhubarb is tender, about 5 minutes. Fold in 1/2 tsp of the toasted celery seeds, remove from heat, scoop out into a cool bowl, and set aside. When cool, cover and chill in the fridge until you're ready to serve the gelato.
3. Whisk together cream, milk, sugar, cornstarch, and salt in a heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in the celery juice and the remaining 1/2 tsp of the toasted seeds. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
4. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. (The ice cream maker is optional but will facilitate the creamy-texture factor.)
5. When ready to serve, scoop out servings of gelato and top with the rhubarb compote.

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Taken from food52.com/recipes/16482-celery-gelato-with-rhubarb-compote (may not work)