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Rhubarb-crumble ice cream

  • 30 min
  • 25 min
  • 6
  • Easy
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rhubarb-crumble-ice-cream

Recipe Ingredients

  • 500g rhubarb, chopped into 5cm lengths and halved if thick
  • 75g castor sugar
  • 300ml double cream
  • 225g condensed milk
  • 1 vanilla pod, seeds scraped

FOR THE CRUMBLE

  • 75g unsalted butter, cubed and chilled
  • 100g plain flour
  • 50g light brown soft sugar

Recipe Directions

  1. Preheat oven to 190°C. To make crumble, rub butter into flour in a medium bowl with your fingers until mixture resembles breadcrumbs. Mix in sugar. Squeeze crumble together into large clumps; scatter on a baking sheet (close together). Set aside.
  2. Wash rhubarb and shake off excess water. Tip wet rhubarb into a roasting tin and mix in castor sugar; cover with foil. Put crumble and rhubarb into oven; bake crumble for about 15 minutes until golden and rhubarb for 20 to 25 minutes until soft and tender. Set crumble aside to cool. Tip rhubarb into a blender or food processor; whizz to a purée. Pour into a jug and set aside to cool.
  3. Break cooled crumble into rough 1,5cm pieces. In a large bowl, whisk cream, condensed milk and vanilla seeds until holding soft peaks.
  4. Whisk all but 3 tbsp of cooled rhubarb purée into cream mixture and fold through one-third of crumble. Scrape into a 21cm square tin. Drizzle over remaining rhubarb purée and marble with a skewer or knife. Scatter over remaining crumble pieces. Cover with cling film and freeze until solid.
  5. To serve, allow to soften at room temperature for 15 minutes, then scoop into balls.

EACH SERVING: About 2 590kJ, 6g protein, 41g fat (26g saturated), 54g carbohydrate (42g total sugars), 2g fibre.

GET AHEAD: Prepare to the end of step 4 up to a month ahead. Complete recipe to serve.


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