Ingredients for Rhubarb Crumble Ice Cream
- 1 lb rhubarb, trimmed and cut into ½ inch pieces
- Whipping Cream
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- Plain White Flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- Muscovado Sugar
- Ground Ginger
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How to Make Rhubarb Crumble Ice Cream
- Preheat oven to 375°F (190°C). In a medium bowl, combine 1 ½ cups flour, ½ cup cold butter, ½ cup granulated sugar, and ½ cup rolled oats. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
- Stir in ¼ cup packed brown sugar. Press the crumble mixture into an 11x7 inch baking tin. Bake for 10 minutes, or until lightly golden.
- While the crumble bakes, combine the rhubarb, 2 tablespoons lemon juice, and ½ cup granulated sugar in a large shallow baking dish.
- Place the rhubarb dish on a lower oven rack and the crumble on the rack above it. Bake the rhubarb for 15-20 minutes, or until tender. Remove and let cool.
- Once cooled, puree the cooked rhubarb using a food processor or blender until completely smooth.
- Transfer the rhubarb puree to the refrigerator to chill.
- Once the crumble has completely cooled, break it into small, pea-sized pieces.
- In a separate bowl, gently stir the 2 cups heavy cream into the chilled rhubarb puree.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, until it reaches a soft-serve consistency.
- Quickly transfer the ice cream to a freezer-safe container. Gently fold in the crumble pieces.
- Cover and freeze for at least 2 hours, or until firm.
- **To make without an ice cream maker:** Combine the rhubarb puree and cream. Pour into a freezer-safe container and freeze for 3-4 hours. Whisk well, refreeze for another 2 hours, whisk again, and stir in the crumble before the final freezing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
578g
Fat
331g
Carbs
63g
