Rhubarb crumble ice cream

Ingredients for 1 servings:

• 85 g flour
• 55 g butter, cold
• 55 g brown sugar
• ½ tsp ginger powder
• 450 g rhubarb, peeled, cut into pieces
• 450 ml cream
• 230 g sugar
• 1 tbsp lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

with and without ice cream maker

For the crumble, put the flour in a bowl, add the sugar and ginger, and mix. Add the butter in pieces and process everything into crumbles. Place on a smaller baking sheet or a shallow baking dish and set aside. Preheat the oven to 180°C (top/bottom heat). Peel the rhubarb and cut into not-too-thick pieces. Place in a baking dish, mix with the sugar, and drizzle with lemon juice. Place the crumble and the rhubarb next to each other on the middle rack of the oven. The crumble needs about 10 minutes until golden brown. Check on it to make sure it doesn’t get too dark. Remove from the oven, set aside, and let cool. The rhubarb needs another 15-20 minutes until soft. Remove and let cool. Place the rhubarb in a taller mixing bowl and puree finely with a hand blender. Place in the refrigerator and let chill thoroughly. When making the crumbles, make sure they are not too big. But they shouldn’t be too small either, so that you don’t notice them when eating them; pea-sized is ideal. Whip the cream until semi-stiff. Then fold it into the rhubarb puree and transfer it to a freezer container. Add the crumbles and fold them in. Cover and place in the freezer for at least 2 hours, or until the ice cream is firm enough to serve. Note: If using an ice cream maker, transfer the rhubarb and cream mixture to a freezer container as well, but without the crumbles. Refrigerate the mixture for about 3-4 hours until thoroughly chilled. Make ice cream according to the manufacturer’s instructions. Add the crumbles just before the ice cream is ready and serve.