30 May 2012
In England, Rhubarb Crumble with ice cream or custard (or in my Dad’s case, ice cream and custard) is a pretty traditional and popular dessert, especially around this time of year. Growing up my Mum and Granny both made rhubarb crumble a lot, and it was so delicious– that the other day when my friend gave some rhubarb from her garden, I knew exactly what I wanted to do with it.
Then I decided instead of rhubarb crumble with ice cream, why don’t I just make rhubarb ice cream with a crumble topping? This is probably my first attempt at a ‘classic with a twist’ but I actually preferred it to the standard, traditional recipe– so I doubt it will be my last attempt! I started out with a base of vanilla bean ice cream, which was so simple and delicious by itself, that it will be my go-to recipe from now on. Then I added the baked rhubarb with the sweetened syrup, and some buttery, sweet crumb topping. Such a good combination! I love this dessert!
For the crumb topping:
6 Tbsp cold butter, cut into small pieces
6oz plain flour
3oz soft brown sugar
2-3oz nuts, such as walnuts, hazelnuts, almonds, coarsely chopped
For the ice cream:
2 whole Large Eggs, Pasteurized
¾ cups Granulated Sugar + 7oz. for the fruit
2 cups Heavy Whipping Cream
1 cup Milk
1 vanilla bean, split lengthways
1 lb Rhubarb, cut into 1-inch pieces
1 tsp cornflour
Preheat the oven to 350degF. On a rimmed baking sheet, spread out the chopped rhubarb and sprinkle generously with sugar
Cut the butter into small pieces and place in a bowl with the flour. Rub together with your fingers until the mixture resembles coarse crumbs, like this:
Add the brown sugar, oats and nuts, mix well, then transfer to a rimmed baking sheet Cover the rhubarb with foil and bake for 20 minutes. Bake the crumb mixture at the same temperature (350) for 15 minutes, until golden. Leave to cool completely
Strain the rhubarb in a colander over a pan. Bring the juice to a simmer in the pan over medium-high heat. Mix the corn flour with a little water to make a paste then add it to the juice and simmer a couple more minutes until thickened. Add the juice back to the rhubarb and leave to cool completely. Let the crumb mixture cool completely too.
To make the ice cream, whisk the eggs in a mixing bowl for 1-2 minutes, until light and fluffy, then whisk in the sugar a little at a time until it’s all incorporated
Once all sugar is added, whisk for about 1 minute longer. Add the cream, milk and vanilla bean (by scraping the seeds out from the pod) and stir by hand to blend. (If you use your mixer, it will form bubbles and the ice cream won’t be as thick).
Transfer mixture to an ice cream maker & follow your ice cream maker’s instructions. With the kitchen aid attachment I churned the ice cream for 20 minutes on medium speed. Add the cooled rhubarb with the syrup. With the kitchen aid attachment, church for 10 more minutes. Stir in half of the cooled crumb mixture Freeze in an airtight container for about 3-4 hours. To serve, layer the ice cream with the rest of the crumb topping There’s nothing quite like home-made ice cream! Then adding the sweet buttery crumb mixture on top, just makes it even more awesome! This would be really good with strawberries in it too!!