Rhubarb Crumble Ice Cream

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Preparation Time: 420 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3967 times

Ingredients:

Metric Imperial

450 gm(s) trimmed rhubarb

225 gm(s) caster sugar

425 ml(s) single cream

100 gm(s) Bodymatter Oat Crunch Original

An Abel & Cole summer recipe.

Posted by: Sarah Scott on 13 July 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Preheat oven to 180c. Cut the rhubarb into 1cm lengths. Place in a large shallow dish with the sugar. Put in the oven and bake for 20-25 minutes, or until tender. Cool before pouring it into a food processor.

Process to a smooth puree. Pour into a jug, cover and chill. Place the Oat Crunch in a plastic bag or clean food processor and bash or process to make pea-sized nuggets - you don't want them too small or they'll get lost in the ice cream; too large, and they'll be too crunchy when frozen!

Whisk the cream with the rhubarb puree. Spoon into shallow plastic tubs. Freeze without the crumble for 3-4 hours. Remove from the freezer. Whisk and return to the freezer for a further 2 hours. Whisk again, then stir in the crumble before the final freezing. Put in the fridge for 15 minutes before serving.