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Rhubarb Crumble Ice Cream

Rhubarb Crumble Ice Cream

Carol Hanks is a country nurse by profession – and an outstanding cook by inclination. Try her Rhubarb Crumble Ice Cream..

Rhubarb Crumble Ice Cream

Carol Hanks is a country nurse by profession – and an outstanding cook by inclination. Try her Rhubarb Crumble Ice Cream.. Recipes Rhubarb Crumble Ice Cream European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 75g cake flour
  • 50g butter
  • 50g treacle sugar
  • 1 tsp ground ginger
  • 450g trimmed rhubarb
  • 225g sugar
  • 1 tbsp lemon juice
  • 425ml whipping cream

Instructions

  1. Preheat oven to 190ºC.
  2. Combine the flour, butter, treacle sugar and ginger together using your fingers to obtain a ‘bread crumb’ texture. Sprinkle the mixture evenly into a baking tin and set aside.
  3. Cut the rhubarb into 1cm lengths and place in a large, shallow baking dish with the sugar and lemon juice. Place the dish on a lower shelf in the preheated oven and place the tin with the crumble mixture on the shelf above. Bake the crumble for 10 minutes and remove, leaving the rhubarb for a further 15‑20 minutes until tender. Allow rhubarb to cool, pour into a blender or food processor and purée, then chill.
  4. Break the crumble mixture into rough, pea-sized morsels. Stir the whipping cream into the rhubarb, pour into a container and place in the freezer. When ice cream is firm, remove from freezer and, when sufficiently softened, stir in the crumble before finally freezing solid.
  5. About 25 minutes before serving, remove from freezer and place in fridge to soften.

 

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