Rhubarb And Ginger Crumble And Rhubarb Ice Cream

Ready in 1h

Try this Rhubarb And Ginger Crumble And Rhubarb Ice Cream recipe, or contribute your own.


1/4 ts Baking Powder
40 g Unsalted butter
100 g Plain flour
2 dr Vanilla essence
675 g Rhubarb
500 g Sugar
1 Piece stem ginger; preserved and grated
1 pt Water
100 g Brown sugar
4 oz Caster sugar
1 pt Heavy Cream
1 pn Stem ginger; grated
1 lb Rhubarb
5 Egg yolks
2 Pinches ground ginger

Original recipe makes 1



Chop the rhubarb into 1 inch pieces. Place in to a deep pan and add 50g of sugar and ginger. Cook gently for 10 to 12 minutes until tender, stirring occasionally. Put into a baking dish. Preheat the oven at 180C/350F/gas 4. Sift flour and baking powder. Stir in the remaining 50g of sugar then rub in the butter until the mixture resembles breadcrumbs. Put the crumble mixture on top of the fruit. Bake for 35 to 45 minutes until golden brown. Ice cream: Put the sugar, water, ginger and vanilla essence into a saucepan and dissolve over a gentle heat. When the sugar has dissolved bring the syrup up to boiling point and boil to the thread. To test the sugar syrup dip your finger into cold water then into a teaspoon of the hot syrup which should form threads between your thumb and forefinger when they are drawn apart. Cook the rhubarb in the sugar syrup until tender and then drain. Put the mixture through a sieve and put aside. Whisk the eggs and sugar and add 2 drops of vanilla essence. Add a little boiled cream to the eggs and stir. Keep adding a little at a time until all the cream is incorporated. Place back into a saucepan and place on the heat. Stir until the cream thickens and coats the back of a spoon. Add the rhubarb mixture with the custard mixture and place in a flat dish. Put in the freezer for half an hour. Take out and blend to break up the crystals in the ice cream. Do this twice and then your ice cream will be ready.

Alert editor   
Calories Per Serving: 6627 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Rhubarb And Ginger Crumble And Rhubarb Ice Cream. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free