Delia's Rhubarb Ice Cream with Crumble
User Reviews
4.8
Delia's Rhubarb Ice Cream with Crumble
Description
This recipe first involves baking a crumble topping prepared by rubbing flour, butter, and brown sugar into coarse crumbs, baked briefly until golden. Simultaneously, rhubarb pieces are mixed with lemon juice and sugar, then baked until soft and lightly sweetened. Once cooled, the rhubarb is pureed until smooth and chilled.
Compared to standard ice creams, the rhubarb puree adds sharpness balanced by the cream's richness. The ice cream maker is used to churn the cream blended into the fruit puree, resulting in a creamy frozen dessert with a fresh, tangy flavor. Reserved crumble pieces serve as a topping, providing textural contrast after freezing.
The ice cream and crumble pairing highlights the seasonal rhubarb in a way that offers both smoothness and crunch. It's suitable for serving as a summer dessert or any occasion where a fruity frozen treat is desired. The recipe suggests omitting the crumble for a gluten-free version.
Ingredients
Crumble:
- ⅔ cup flour
- ¼ cup butter
- ¼ cup brown sugar
Ice cream:
- 4 talks rhubarb large, fresh, trimmed
- ¾ cup sugar
- 1 Tbsp lemon juice fresh
- 2 cups heavy whipping cream (organic, preferably)
Instructions
- Preheat the oven to 375°F (190°C).
- Make the crumble by rubbing the flour, butter and brown sugar together until it forms pea-like crumbs, then put onto a baking sheet. Set aside.
- Wash the rhubarb and cut into bite sized pieces and put into a shallow baking dish along with the lemon juice and sugar; mix well.
- Place this dish in the lower part of the preheated oven, and the crumble on a higher shelf. Bake the crumble for about 10 to 12 minutes, then remove from the oven. Continue to bake the rhubarb for another 15 to 20 minutes, or until it is soft, then remove from the oven and allow to cool.
- When the rhubarb is cool, use a stick blender or food processor to puree the fruit until it is smooth. Place in a covered bowl in the refrigerator until needed.
- Break up the crumble into pieces and set aside about one quarter of the crumbs for topping the ice cream.
With ice cream maker:
- When you are ready to process the ice cream, mix the cream into the rhubarb puree and pour into the prepared ice cream maker and process according to manufacturer’s directions (or until it looks like soft whipped cream).
- Add the crumble pieces at the last minute of processing; when mixed well, stop the machine and put the ice cream in a container that can be frozen. Place in freezer for a minimum of 4 to 6 hours before serving. I like to add some of the reserved crumble to the top of each serving.
Without ice cream maker:
- If you don’t have an ice cream maker, freeze the cream and rhubarb (without the crumble) for 3 or 4 hours, then beat and freeze for 2 more hours.
- Beat again, and this time add the crumble, freeze for 4 to 6 hours, then serve.
Notes
- To make this dessert gluten-free, omit the crumble topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 260kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 43mg | 2% |
| Potassium | 55mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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