John Myers
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Rhubarb Crumble with White Chocolate Ice Cream on Strawberry Puree
The perfect rhubarb crumble with white chocolate ice cream on strawberry puree recipe with a picture and simple step-by-step instructions.
For the rhubarb crumble:
- 125 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 Pr Salt
- 160 g Flour
- 2 tbsp Strawberry jam
- 400 g Rhubarb
For the white chocolate ice cream:
- 100 g Chocolate white
- 1 Pc. Vanilla pod
- 125 ml Milk
- 200 g Cream
- 2 Pc. Eggs
- 80 g Sugar
For the strawberry puree:
- 250 g Strawberries
- 2 tsp Sugar
- 1 Pc. Freshly squeezed lemon juice
For the rhubarb crumble:
- Wash the rhubarb and cut into small rings. Mix with the jam and vanilla sugar.
- Make crumble from the remaining ingredients. The best way to do this is to put everything in a bowl and knead with your hands.
- Grease ovenproof molds with a little butter. Pour in 1 tablespoon of crumble, then pour the rhubarb over it and cover with the remaining crumble. Bake at 170 degrees convection for about 20 minutes.
For the white chocolate ice cream:
- Heat the milk together with the sugar and the pulp of the vanilla pod in a small saucepan. Melt the chocolate in it and stir again and again. Let everything cool down.
- Now stir the eggs into the cold milk. Whip the cream until stiff and stir into the mixture until everything has combined well. Now the white chocolate mass can be put in the ice cream maker. Serve after about 20 minutes.
For the strawberry puree:
- Wash and peel the strawberries. Add sugar and lemon and puree everything.
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