Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream

This Rhubarb Crumble Ice Cream is a twist on a great classic pudding. Rhubarb, is one of those love it or hate it foods, a bit like Marmite. I love it and I love watching it grow. We’ve got Rhubarb at the bottom of our garden and I love the way it pushes up through the soil before much else is growing in the garden, spreading out and taking up space. The giant leaves make me think of prehistoric times and dinosaurs. We’ve pulled it up in the rain before and used the leaves as umbrellas as we’ve dashed back indoors. And a Rhubarb plant also makes a great hiding place for Easter Eggs on an Easter Egg trail, tucked under the leaves at the base of the pink stems they can be the last eggs to be found!

This Easter we had friends over and told everyone to go and get some Rhubarb if they wanted any. Ronald, who is Dutch, and a fantastic cook asked what you could make with it. ‘Rhubarb Crumble!’ we all said at once, then silence. ‘What else?’ asked Ronald. ‘…Rhubarb fool’, we ventured. ‘That’s it really…mainly it’s for Rhubarb Crumble.’ The next day I went present shopping for another friend who is also a great cook, brilliant having friends who can cook, and I came across a third recipe for Rhubarb, a Mackerel and Rhubarb Tray Bake in a book ‘The Roasting Tin: Simple One Dish Dinners’ by Rukmini Iver.  I’ve not tried that yet but it did get me thinking about what else you could do with Rhubarb and so here’s a recipe for Rhubarb Crumble Ice Cream, comfort food for those warmer days.

I used my Savisto Ice Cream maker to churn this Rhubarb Crumble Ice Cream. You can find the same one on sale in our shop for just £21.95, RRP £41.95 which is a great buy. I’ve been using this Ice Cream maker every week for almost a year now and I am very happy with it. If you’re planning on buying an ice cream machine this is one I’d recommend. It’s easy to use and compact to store. I keep my bowl in the freezer so that it is ready to churn whenever I want to make ice cream or sorbet. It has a wide opening to pour your mixture into and a handy timer which not all other machines in this price range have. It makes a great present for older children and teens who like cooking and if you like Rhubarb this Rhubarb Crumble Ice Cream is a great recipe to start with.

Image by Becci Hutchings.

Rhubarb Crumble Ice Cream
Rhubarb Crumble Ice Cream
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Sweet and sharp this Rhubarb Crumble Ice Cream is comfort food for warm days and nights.
There is no Nutrition Label for this recipe yet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
50minutes
Churn Time
15minutes
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
50minutes
Churn Time
15minutes
There is no Nutrition Label for this recipe yet.
Method
  1. Trim your rhubarb and cut into 2cm chunks. Put the rhubarb into a small saucepan along with the sugar and cinnamon and cover with water. Bring to the boil and simmer until the rhubarb is soft.
  2. Remove the rhubarb from the pan and put it into a jug. Simmer your sugar and water syrup until it is thickens. Pour your syrup over the rhubarb and allow to cool. Popping it by an open window always helps.
  3. When cool whizz up the rhubarb and syrup mixture in a food processor.
  4. Pre heat your oven to 160 degrees and make the crumble by rubbing together the flour and butter with your fingers in a bowl until you have what looks like breadcrumbs. Remember to take off any jewellery before you start or your rings will end up caked in butter and flour!
  5. When you have what looks like breadcrumbs mix in the oats and sugar. Then spread your mixture onto a baking tray and bake for around 10-15 minutes until golden brown. Allow to cool.
  6. Whisk together your cream and condensed milk. Fold in the rhubarb mixture and the crumble.
  7. Churn in your ice cream maker until firm enough to scoop.
  8. Serve or transfer into a freezer proof container and freeze for later.
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