Rhubarb crumble ice cream

Surely the highlight of summer holidays has to be the opportunity for great ice cream every day. I remember all my recent holidays by the standard of the ice cream I had. In Malaga at Christmas I discovered the most perfect unadulterated raspberry sorbet. I returned so regularly for it throughout the week that I am sure the server started to recognise me. In April, I went to Florence with my best friend for just three days. Despite initial plans to try as many ice cream parlours and flavours as possible, one little ice cream shop opposite the Pitti Palace captured our hearts with it’s amazing caramel and white chocolate flavour. I know, it sounds sickly sweet, but I promise you it was balanced perfectly – smooth white chocolate ice cream, dark and salty caramel, a thick layer of dark chocolate fudge on top. A bold tangerine flavour discovered on an evening stroll was also deliciously memorable. I am headed to Rhodes and Symi in August and I’m already excited for more ice cream discoveries.

Rhubarb crumble ice cream

Perfect ice cream is too good to be restricted to holidays. Returning from travelling, I wanted to make a classic English flavour and considering my well documented rhubarb obsession, this seemed like a good place to start. I always make ice cream using the no-churn method – it is super easy and doesn’t require an ice cream maker, but still achieves really creamy and smooth results so you’d never know there wasn’t a custard base. Cooking the rhubarb and crumble adds a few more steps so having the ice cream base come together really quickly is extra helpful. The end result is the perfect treat on an English summer afternoon – tart swirls of pretty pink rhubarb, crunch from the crumble and extra flavour from the oats. Enjoy!

Rhubarb crumble ice cream

  • 400g rhubarb
  • 50g caster sugar
  • 140g plain flour
  • 10g butter
  • 100g light brown soft sugar
  • handful of rolled oats
  • 300ml double cream
  • 175ml condensed milk

Begin with the rhubarb. Preheat the oven to 180’C. Chop the rhubarb into 5cm lengths and place in a single layer on a baking tray. Sprinkle with the caster sugar. Roast in the oven for 15-20 minutes until the rhubarb is tender when pierced with a fork.

For the crumble, rub together the flour, butter and light brown sugar until just past breadcrumbs and beginning to form small lumps. Add the oats and stir through. Scatter in a single layer on a baking tray and bake above the rhubarb for 10-15 minutes, until golden and crisp. Remove from the oven and let cool.

Remove the rhubarb from the oven and tip into a food processor or blender, including all the juices. Blend to a smooth puree.

Next, whisk the double cream and condensed milk together until forming soft peaks. Stir through 2/3 of the rhubarb puree and 2/3 of the cooled crumble chunks. Scrape half the mixture into a Tupperware container. Spoon over half the remaining rhubarb puree, and half the remaining crumble. Swirl using the end of a spoon to create a ripple effect. Top with the rest of the ice cream mixture, puree and crumble. Finally, freeze for four hours or overnight until solid.

Rhubarb Galette

I got an unusual message from my friend the other day. ‘Babe, you’re a bit obsessed with rhubarb on Instagram’. A quick check of my most recent likes showed that they were indeed skewed towards all things pink and long stemmed. Rhubarb vodka, cakes, just pictures of people’s bright fruit hauls ready to be turned into something delicious. In particular, my likes kept showing me lots of highly elaborate rhubarb tarts – with delicately fragranced custard fillings, carefully latticed pie lids or neat fruit arrangements in long rectangular tins. Whilst I desperately wanted to try all of these, my limited space and equipment at university meant that (for now) I had to go with something a little bit more rustic to turn my evident rhubarb insta-favouritism into something real.

Rhubarb galette

I used to make a plum and marzipan galette that was absolutely delicious and I wanted to recreate some of that magic galette simplicity with this. The brown sugar pastry gave a lovely extra flavour to the biscuity pastry and a generous slice, served with an equally generous pour of custard, proved the perfect afternoon treat.

Rhubarb galette

  • 200g plain flour
  • 140g cold butter
  • 85g brown sugar
  • 1 egg yolk
  • 300g rhubarb
  • zest of 1 orange
  • 5tbsp caster sugar
  • 2tbsps ground almonds
  • 1tbsp demerara sugar

Rub the butter into the flour until resembling fine breadcrumbs. Stir through the sugar. Mix the egg yolk with 1tbsp of water, and pour into the flour mixture. Use a knife to stir together and bring into a dough. Shape into a disc, wrap in cling film and chill for an hour.

Cut the rhubarb into 5cm sticks. Stir together with the orange zest and sugar.

Preheat the oven to 180’C. Roll the pastry into a large disc, 3mm thick. Lift onto a lined baking tray. Sprinkle the ground almonds over the pastry. Pile the rhubarb into the centre of the disc, leaving a 5cm border of pastry. Fold the pastry border over the edges of the fruit. Sprinkle the demerara sugar over the edge of the pastry.

Bake for 25-30 minutes until the pastry is golden and crisp. Serve with plenty of custard.

Rhubarb, orange and almond cake

I look forward to rhubarb season every year. There is something so cheery about getting through the grey bleakness of January with a little help from these long bright pink stems, quite unlike anything else in season at this time of year. Those long stems may look a little bit ridiculous poking out of my bag as I walk through Cambridge, squeezed in amongst my dissertation draft and books on the Enlightenment, but it’s worth it for this cake.

Rhubarb, orange and almond cake

I initially really wanted to make a rhubarb galette with my stash, but as I’ve cooked a lot with pastry in the last week or so I have put this on hold for now. After searching through my rhubarb recipes and discounting elaborate tarts, delicate jellies and creams I settled on this cake – thinking that a generous slice warm from the oven, with a big dollop of crème fraiche alongside it, would be the perfect change from the baking trays of shortbread and cookies my oven has been churning out so far this term. Even my chocolate-dedicated friends enjoyed this and I didn’t face the predicament of having this languishing in a tin for days (admittedly not that miserable a prospect) as it was all gone in two days between three of us.

Rhubarb, orange and almond cake

  • 170g soft butter
  • 150g caster sugar
  • 1/2 tsp vanilla
  • 3 eggs
  • zest 2 oranges
  • 150g almonds
  • 40g plain flour
  • 3/4 tsp baking powder
  • 1 stick of rhubarb

Preheat the oven to 180’C. Line the base of a 21cm tin with greaseproof paper.

Slice the rhubarb into lengths around 7cm long. Cut each one into quarters lengthways to create thinner batons. Set aside.

Cream the butter and sugar together until soft and fluffy. Add the vanilla and the eggs, beating well in between the addition of each egg. Add the orange zest and dry ingredients and stir until just incorporated.

Scrape the cake mixture into the prepared tin. Top with the rhubarb sticks in a clock pattern. Bake for 30-35 mins until golden and a skewer inserted into the middle comes out clean.