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Cathryn

Rhubarb and Crumble Ice Cream



Ingredients


  • 1lb well trimmed rhubarb

  • 8oz unrefined caster sugar

  • 1 tablespoon lemon juice

  • 15 fl oz double cream

  • 3oz plain flour

  • 2oz butter

  • 2oz light muscavado sugar

  • level teaspoon ground ginger




Recipe


  1. Cut the rhubarb into 1/2 inch lengths, mix with lemon juice and sugar, then roast in a single layer in a baking dish on the lower shelf of the oven at gas mark 4, 375F (190C), for approx 15- 20 minutes or until completely tender. Check it after 10 minutes if it is very slender rhubarb to avoiding burning.

  2. Meanwhile make a basic crumble topping with the flour, butter sugar and ginger, spread it onto a non-stick baking sheet and put that on the top shelf of the oven. Watch it very carefully, and check after about 8 minutes, mixing the outer edges to the centre if they are overbrowning. It should take about 10 minutes, but might be longer - you want it to be crisp and not all stodgy.

  3. When the rhubarb is cool, scrape it out the baking dish and into a food processor or blender. Process until smooth. The whizz in the cream briefly. Transfer to a jug or bowl and chill.

  4. When the crumble mixture is cold, break it up into small pea sized pieces and keep in an airtight bag or container until ready to make the ice cream

  5. Churn the rhubarb mixture , add the crumble to the churned mixture as quickly as possible and freeze until needed.

  6. If you don't have an ice cream maker, beat the mixture then freeze it for 3-4 hours, beat again and return to freezer for another 2 hours. The remove, leave to soften slightly and stir in the crumble mix, before the final freezing

  7. Give it quite a while to soften in the fridge before serving.

  8. I served mine with homemade shortbread, but it would be fine on its own.




Comments

This would be good made with other fruits in season. How about apple and blackberry?
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