Rhubarb and Crumble Ice Cream
- 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
- 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.
- 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.
- 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.
- 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
- Churn the rhubarb mixture , add the crumble to the churned mixture as quickly as possible and freeze until needed.
- 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
- Give it quite a while to soften in the fridge before serving.
- I served mine with homemade shortbread, but it would be fine on its own.
This would be good made with other fruits in season. How about apple and blackberry?