Name: Rhubarb crumble ice-cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 2 litre vanilla ice-cream; 2 cup (250g) chopped rhubarb; 2 tablespoon brown sugar; 125 gram gingernut biscuits

Rhubarb crumble ice-cream

This beautiful ice-cream is packed full of sweet, juicy rhubarb and crushed ginger biscuits for ultimate flavour and texture.

Serves 8

Prep

15M

Cook

20M

Total

35M

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Ingredients

2 litre vanilla ice-cream

2 cup (250g) chopped rhubarb

2 tablespoon brown sugar

125 gram gingernut biscuits

Method

1.Transfer ice-cream to refrigerator for 2 hours to soften. Line a 14cm x 21cm loaf pan with plastic wrap.

2.Combine rhubarb and sugar in a large heavy-based saucepan. Cook, covered, for 5 minutes or until rhubarb is just tender. Simmer, uncovered, stirring, for 10 minutes or until thick and pulpy.

3.Place biscuits in plastic bag and crush with rolling pin until biscuits are in small chunks.

4.Place ice-cream in a bowl, break up slightly. Gently fold in biscuits, then rhubarb, to form a swirl pattern.

5.Pour the ice-cream mixture into prepared loaf pan. Cover and freeze for several hours or overnight, until firm. Serve sliced.

This recipe can be made one week in advance.
Note

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Ingredients

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