No-churn Rhubarb Crumble Ice Cream

This easy frozen treat is a cross between ice cream and sorbet. Keep your crumble pieces chunky for the best texture.

Hands-on time 30min, plus cooling, freezing and softening. Cooking time about 25min. Serves 6 (about 18 small balls)

FOR THE CRUMBLE  75g unsalted butter, chilled and cubed  100g plain flour  50g light brown soft sugar FOR THE ICE CREAM  500g rhubarb, halved through their lengths if thick  75g caster sugar  300ml double cream  225g condensed milk  1tsp vanilla bean paste

1 Preheat oven to 190°C (170°C fan) mark 5. For the crumble, using your fingers, rub the butter into the flour in a medium bowl until the mixture resembles breadcrumbs. Mix in the sugar. Squeeze the mixture into large clumps and scatter on to a baking tray (close together). Set aside.

2 Cut the rhubarb into rough 5cm pieces. Wash under cold water, then tip

into a roasting tin and mix in the sugar; cover with foil. Bake the crumble and rhubarb in the oven; bake the crumble for about 15min, until golden, and the rhubarb for 20-25min, until soft and tender. Set the crumble aside to cool. Tip the rhubarb into a blender or food processor; whizz to a purée. Cool.

3 Break cooled crumble into rough 1.5cm pieces. In a large bowl, whisk the cream, condensed milk and vanilla to soft peaks.

4 Whisk all but 3tbsp of cooled rhubarb purée into cream mixture; fold through a third of crumble. Scrape into a freezer-safe tin or dish. Drizzle over remaining rhubarb purée; marble through with a skewer or knife. Scatter over remaining crumble pieces. Cover with clingfilm; freeze for 6-8hr, or until solid.

5 To serve, allow the ice cream to soften at room temperature for 15min, then scoop into balls.

PER SERVING 618cals, 6g protein, 41g fat (26g saturates), 54g carbs (42g total sugars), 2g fibre GET AHEAD Prepare to the end of step 4 up to a month ahead. Complete the recipe to serve.