Rhubarb crumble ice cream

Serves 8

500g rhubarb, trimmed and finely diced 100g butter, plus extra for greasing 50g ground almonds 50g plain flour 25g brown sugar 100g caster sugar juice of ½ lemon 100ml cold water 500ml double cream 300g condensed milk Preheat the oven to 180°C/gas mark 4 and grease and line a 15 x 12cm oven tray. Place the butter, ground almonds, plain flour and brown sugar in a mixing bowl and rub together with fingers and thumbs until a smooth paste. Transfer the mixture to the prepared tray and press down to fit so it is in one piece. Bake for 25 mins until golden. Allow to cool. Place the rhubarb in a large saucepan and cover with the caster sugar. Add the lemon juice. Pour in the cold water and stir, then gently bring to a simmer. Simmer for 8 mins, then remove the rhubarb with a slotted spoon and set aside on a plate to cool. Bring the remaining juice to the boil and simmer for 10 mins until shiny and reduced. Allow the juice to cool. Take a large mixing bowl and add the cream and condensed milk. Whisk with an electric whisk for 4 mins to make soft peaks. Drain the stewed rhubarb pieces into the cream mixture. Add half of the pieces of rhubarb, then mix in the reduced rhubarb juice. Pour the cream into a 1 litre container. Break up the crumble and add it to the cream, followed by the remaining stewed rhubarb. Cover loosely with tin foil and freeze overnight. Allow the ice cream to sit for 5 mins out of the freezer before scooping into balls to serve.