Rhubarb Crumble Ice-Cream
Crumble (Makes about 2 pints)
3/4 cup flour
3 Tbsp and 1/2 tsp light brown sugar
1/2 tsp ginger
1/2 stick cold, cubed butter
1 lb trimmed rhubarb
1/2 cup sugar
1 Tbsp lemon juice
2-2 1/4 cups whipping cream
1. Preheat oven to 375 degrees.
2. Combine first three crumble ingredients together in a bowl. Rub the butter into the flour with your hands until the mixture comes together to form pea-sized balls of dough. Sprinkle this evenly into a shallow baking pan.
3. Cut the rhubarb into one-inch pieces and place them in a large baking dish. Cover with the sugar and lemon juice.
4. Place the dish with the rhubarb on the center shelf of your pre-heated oven. Place the dish containing the crumble mixture on the top shelf. Bake the crumble 10-15 minutes and remove from the oven. It should be somewhat dry and pale, but do not burn.
5. Continue cooking rhubarb another 20 minutes until completely tender. Remove from the oven and cool a little. Blend the rhubarb with all its juices and sugar in a food processor or blender. Chill the puree in the fridge before continuing.
6. Once chilled, combine the puree with the cream and pour into an ice cream maker. Process. While the machine is going, break up the cooked crumble and add small pieces to the mix. When the ice cream is ready, store in the freezer at least 2 hours before eating.
To make without an ice cream maker, combine the cream, puree and crumble pieces together and store in a freezer-safe container. You can substitute other fruits such as peaches. You may need to adjust the sugar levels and cooking times.