Rhubarb season is short but sweet but by making it into a puree to mix through ice cream is a genius way to keep it available all year long! This beauty is served with a crunchy, golden crumble topping for a refreshing yet comforting dessert.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
618
Ingredients
500g
rhubarb, chopped into 5cm lengths and halved if thick
75g
caster sugar
300ml
double cream
225g
condensed milk
1
vanilla pod, seeds scraped
For the crumble
50g
light brown soft sugar
75g
unsalted butter, cubed and chilled
100g
plain flour
Directions
Step 1
Preheat oven to 190°C (170°C fan) mark 5. To make crumble, rub butter into flour in a medium bowl with your fingers until mixture resembles breadcrumbs. Mix in sugar. Squeeze crumble together into large clumps and scatter on a baking sheet (close together). Set aside.
Step 2
Wash rhubarb and shake off excess water. Tip wet rhubarb into a roasting tin, mix in sugar and cover with foil. Put crumble and rhubarb into oven; bake crumble for about 15min until golden and rhubarb for 20-25min until soft and tender. Set crumble aside to cool. Tip rhubarb into a blender or food processor and whiz to a purée. Pour into a jug, set aside to cool.
Step 3
Break cooled crumble into rough 1.5cm pieces. In a large bowl, whisk cream, condensed milk and vanilla seeds until just holding soft peaks.
Step 4
Whisk all but 3tbsp of cooled rhubarb purée into cream mixture and fold through 1/3 of crumble. Scrape into a 20.5cm square tin. Drizzle over remaining rhubarb purée and marble with a skewer or knife. Scatter over remaining crumble pieces. Cover with clingfilm and freeze until solid.
Step 5
To serve, allow to soften at room temperature for 15min before scooping into balls.
Per Serving:
Calories: 618
Fibre: 2 g
Total carbs: 54 g
Sugars: 42 g
Total fat: 41 g
Saturated fat: 26 g
Protein: 6 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
