No-churn rhubarb crunch ice-cream

“I’m being very optimistic, but it is getting warmer so this is a really yummy, easy ice-cream to cobble together for a sunny day”

MAKES 400G INGREDIENTS

500g rhubarb pieces 150g caster sugar 2 tsp lemon juice 250ml double cream

FOR THE TOPPING

100g plain flour 60g butter, diced 3 tbsp light brown sugar

Pinch of nutmeg

METHOD

1

To make the ice-cream, pre-heat the oven to 180°C/fan 160°C/gas 4. Place the rhubarb pieces on a roasting tray and sprinkle over the sugar. Place in the oven for 15 minutes until just cooked. Leave to cool.

2

Place the flour into a bowl, add the butter and rub in so it resembles fine breadcrumbs. Mix in the sugar and a pinch of nutmeg. Spread this mix out onto a parchment-lined baking tray and bake for 20 minutes, until crunchy and golden. 3 Place the roasted rhubarb into a blender and purée until smooth. 4

Whisk the double cream lightly. Combine the blended rhubarb, lemon juice and cream together. Spread a layer of ice-cream mix into a container with a lid, sprinkle over half of the topping and spread over the rest of the ice-cream mix. 5 Seal and place in the freezer. After 15 minutes, use a fork to mix the icecream. Do this 3 times every 15 minutes. Keep the rest of the topping ready to sprinkle on top when serving.