Perhaps it is not quite hot enough to be sitting outside in the sun with an ice cream, but this Rhubarb Crumble Ice Cream is a great 'prepare ahead' pudding when served with ginger biscuits - perfect if you are feeding family and friends over the approaching four day Easter weekend! It is a Delia recipe and a firm family favourite. This is an ice cream with a seasonal twist, ideal if you have rhubarb growing in the garden - I was lucky enough to use homegrown, but shop-bought works just as well.
To sever 6-8 you will need...
For the ice cream
450g trimmed rhubarb
425 ml whipping cream
1 tablespoon of lemon juice
For the crumble
75g plain white flour
50g light brown muscovado sugar
1/2 teaspoon ground ginger
You will need to...
-Preheat the oven to 190C.
-To make the crumble, combine all crumble ingredients in a bowl with your hands until the flour and butter combine to form small balls of dough. Sprinkle evenly over a baking tray and leave to one side.
-Cut the rhubarb into 1cm pieces and place in a separate large baking tray, sprinkle the sugar and lemon juice over the rhubarb and place on the lower shelf in the oven, put the tray with the crumble on the shelf above.
-Bake the crumble for 10 mins, then remove and put aside to cool, the rhubarb will need 15-20 mins to cook until tender. Leave the rhubarb to cool before pouring into a food processor, blitz until you have a smooth puree, then pour it into a measuring jug, cover and transfer to the fridge to chill.
-Now break the crumble into small pea sized pieces (if they are too big, the pieces are unwieldy to eat in the ice cream, if they are too small they disappear).
-Using an electric whisk whip the cream until soft peaks, then stir in the rhubarb puree, pour into a 2 litre Tupperware and place in the freezer for 3-4 hours.
-After this time remove the ice cream from the freezer, whisk again and then stir in the crumble pieces before it is totally frozen, return to the freezer until ready to serve.
Serve with ginger biscuits and enjoy!