A delicious and delicate rhubarb ice cream sprinkled throughout with a crunchy crumble. Can be made with or without an ice maker.
I love rhubarb.
The rhubarb season in Switzerland is so short that I try to make as many recipes as possible every year. Some of my favorite past desserts include rhubarb meringue pie and strawberry rhubarb bars.
This year, I wanted to make rhubarb ice cream. I adapted this recipe from Delia Smith’s version.
This recipe is great. The rhubarb flavor is very subtle and makes for a delicious and delicate ice cream. I also really liked the addition of a crumble, which gives the ice cream extra crunch and texture.
Be sure to save some of that crumble to sprinkle on top of the ice cream when serving.
I made this recipe using my ice cream maker but you can also make it without.
Rhubarb Crumble Ice Cream
A delicious and delicate rhubarb ice cream sprinkled throughout with a crunchy crumble. Can be made with or without an ice maker.
For the ice cream
- 450 g (1 pound) trimmed rhubarb
- 225 g (1 cup) sugar
- 1 tbsp lemon juice
- 425 g (2 cups) whipping cream
For the crumble
- 75 g (5 tbsp) flour
- 50 g (4 tbsp) butter
- 50 g (4 tbsp) muscovado sugar
- 1 pinch of salt
Prepare the crumble
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Preheat the oven to 180°C (355F).
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Combine all the ingredients in a bowl and rub the butter into the flour using your hands, so that the mixture comes together to form small, pea-sized balls of dough.
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Sprinkle the crumble evenly into a baking tin and bake for 10 minutes at 180°C (355F). Remove from the oven and let cool to room temperature.
Prepare the ice cream
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Cut the rhubarb into 1 cm (½ inch) lengths and place them in a large, shallow baking dish along with the sugar and lemon juice. Macerate for 30 minutes so that the rhubarb can release as much juice as possible.
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Bake the rhubarb for about 25-30 minutes or until it’s completely cooked. Remove from the oven and let cool.
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Drain the rhubarb juice. Make sure to save the juice as you will use it later.
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Pour the rhubarb into a food processor or blender and process until you have a smooth puree. Pour it into a measuring jug, cover and transfer to the fridge to chill.
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Place the rhubarb juice into a small pan and cook on a medium heat until it thickens and becomes a syrup. Remove from the heat and let cool.
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Combine the rhubarb juice and rhubarb puree.
Putting it all together
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Stir the cream into the rhubarb mix, pour into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream.
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Quickly spoon it into the freezer box and stir in the crumble pieces. Put the lid on, then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.