How to make rhubarb crumble ice cream

Have you heard of Pinterest? It’s the new thing on the internet.  You are probably all using it already but I have only just got onto it.  You can follow me on there at CaraWaters.  I have been posting lots about food and travel like I do on here but also about shoes and bikes and whatever else takes my fancy.  I have even started a board devoted solely to burgers.

It was through Pinterest that I discovered a great recipe for rhubarb crumble ice cream.  I love rhubarb crumble but it is usually the sort of thing you would have as a wintery treat.  Turning it into an ice cream allows year round eating which can only be a good thing.

The recipe I used is Delia’s (we are on first name terms of course) as it doesn’t require you to make a custard base like some other rhubarb crumble ice cream recipes.  I’ve tweaked it a little by cutting back on the sugar so the tart flavour of the rhubarb is emphasised and by adding some cinnamon to give the crumble part  more of a traditional taste.  
Ice cream
450g rhubarb (about 5 stalks), chopped into 1cm lengths
150g sugar
1 tbsp orange juice
425ml whipping cream
75g plain white flour
50g butter
50g brown sugar
1 tsp cinnamon
The ice cream ready to come out of the ice cream maker and into the freezer

1.  Preheat the oven to 180c.  Mix the rhubarb with the sugar and lemon juice in a large, shallow baking dish and bake in the oven for 20mins or until tender.  

2.  Make the crumble by combining all the crumble ingredients together in a bowl and using your hands to rub the butter into the flour, so that the mixture comes together to form crumbs of dough.  Sprinkle this evenly into the baking tin and bake in the oven for 10 mins or until lightly browned and crisp.  
3.  Once the rhubarb is cooked leave it to cool a little before pouring it into a food processor or blender and process until it is a smooth purée.  Transfer the rhubarb purée to the fridge and chill.  
4.  Once it is chilled stir the cream into the rhubarb purée and pour into an ice cream maker and churn until the mixture is thick and fluffy.  This took about 20 mins of churning for me.  Spoon it into a container you can freeze and stir through the crumble pieces.  Put the lid on the container and freeze for a minimum of 2 hours but overnight is better.   
5.   To make without an ice cream maker, freeze the cream and rhubarb mixture (without the crumble) in the box for 3-4 hours, then whisk and return to the freezer. Re-freeze for a further 2 hours, then whisk again and stir in the crumble before the final freezing.

*At this stage you need an invitation to join Pinterest.  If you want one just mention it in the comments below (along with your email) or email me at missgourmetchick[at]gmail[dot]com and I can send you one.  


  1. Already on Pinterest! And totally pinned this recipe…I have lots of rhubarb in my freezer from my harvest this year!

  2. oh YUM! This sounds absolutely delicious.

  3. This looks like my kind of recipe – I love rhubarb in ice cream so making a crumble version is even better! This is such a gorgeous colour too – yum.

    ps am now following you on Pinterest. I’ve only just got into it too but could happily while away hours there.

  4. Brilliant, brilliant stuff. Am pretty fascinated by pinterest- but not sure if I trust myself to find another forum for procrastinating…

  5. Sounds great! I have never made ice cream, doesn’t look to difficult. I might wait for the summer to come though.
    (totally hooked on pinterest already, what a beautiful waste of time 😉

  6. Am obsessed with Pinterest – it’s so addictive. I hope as it grows bigger the quality of stuff posted stays so high, like this scrummy ice cream x

  7. Kanata – It’s a great way to use up rhubarb – hope you like it

    Penny – It was

    The Little Loaf – Yes the crumble gives it a really nice texture. I will have to check you out on Pinterest.

    Tori – So, so dangerous…

    Ute – Yes it could be a bit chilly in the UK right now. Mind you I am a big believer in ice cream at all times of the year.

    Katy – So addictive I agree. That’s a good point about Pinterest being good as it is small, I think Twitter was better when it was smaller as well.

  8. Gorgeous colour! I love rhubarb so much, I’ve never made it into ice cream before but I can imagine how delicious it’d be. I know what you mean about first name basis, it’s all “Nigella” with me 😉

    1. I am a big rhubarb fan as well – I have a recipe for rhubarb eton mess on here which I would also recommend. Say hi to Nigella from me!

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