Individual Rhubarb Crumbles With Ginger Ice Cream Recipes

RHUBARB CRUMBLE ICE CREAM

Rhubarb Crumble Ice Cream image

This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories Desserts

Time 4h35m

Yield 1-1/2 quarts

Number Of Ingredients 10

Ingredients

3 cups diced fresh rhubarb or sliced frozen rhubarb
2/3 cup sugar plus 3/4 cup sugar, divided
2/3 cup water
1 tablespoon butter
1/3 cup quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1-1/2 cups heavy whipping cream
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract

Steps:

Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.

Nutrition Facts :

INDIVIDUAL RHUBARB AND ORANGE CRUMBLES

Individual Rhubarb and Orange Crumbles image

Crumbles are traditional family desserts that can be prepared with almost any fruit. This sophisticated rendition includes toasted almonds in the topping for extra crunch.

Yield Serves 6

Number Of Ingredients 12

Ingredients

2/3 cup whole wheat flour
1/2 cup whole almonds
5 tablespoons sugar
5 tablespoons (packed) golden brown sugar
7 tablespoons chilled unsalted butter, cut into pieces
2/3 cup chopped toasted almonds
2 pounds fresh rhubarb, trimmed, cut into 1/2-inch lengths
1/2 cup orange juice
6 tablespoons sugar
1 tablespoon grated orange peel
1 tablespoon all purpose flour
Vanilla ice cream or sweetened whipped cream

Steps:

Combine flour, 1/2 cup whole almonds and both sugars in processor. Blend mixture until almonds are finely ground. Add butter and process until moist clumps form, using on/off turns. Transfer to bowl. Mix in chopped toasted almonds. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Combine rhubarb, orange juice, 5 tablespoons sugar and orange peel in heavy large saucepan. Bring to simmer over medium heat. Cook until rhubarb is tender but intact, stirring occasionally, about 10 minutes. Using slotted spoon, divide warm rhubarb among six 1 1/4-cup custard cups, leaving excess juices behind. Blend 1 tablespoon flour and 1 tablespoon sugar in small bowl. Whisk into juices in saucepan. Stir over medium-low heat until mixture boils and thickens, about 1 minute. Divide juice mixture equally among custard cups and stir into rhubarb.
Sprinkle topping over filling, dividing equally. Bake until topping is deep golden brown, about 20 minutes. Cool crumbles on rack 15 minutes. Serve warm with ice cream or sweetened whipped cream.

RHUBARB CRUMBLE

Rhubarb Crumble image

In this fruit crumble - a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the topping is optional and could be replaced by walnuts or pecans. Serve with cold heavy cream, whipped cream or ice cream, if desired.

Provided by David Tanis

Categories pies and tarts, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
1 1/4 cups/251 grams granulated sugar
3 tablespoons all-purpose flour
1 cup/128 grams all-purpose flour
1/4 cup/52 grams granulated or brown sugar
1/4 teaspoon baking powder
Pinch of salt
Pinch of ground ginger
Pinch of cinnamon
1/2 cup/113 grams cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater
1/2 cup finely chopped or ground pistachios (optional)

Steps:

Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.

INDIVIDUAL RHUBARB CRUMBLES WITH GINGER ICE CREAM

Individual Rhubarb Crumbles With Ginger Ice Cream image

Make and share this Individual Rhubarb Crumbles With Ginger Ice Cream recipe from Food.com.

Provided by Abby Girl

Categories Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 pint vanilla ice cream
2 tablespoons candied ginger, finely chopped (or to taste)
1 lb rhubarb, cut into 2-inch pieces
1/4 cup brown sugar
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange rind, grated
1 tablespoon butter
1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon kosher salt
1/4 cup butter

Steps:

Ice Cream: Soften ice cream. Beat in candied ginger and refreeze.
Preheat oven to 375.
Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind and butter in a bowl. Spoon mixture into 4 well buttered 1 cup dishes.
Combine oatmeal, brown sugar and salt in a medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle generously over fruit.
Bake for 30 - 40 minutes or until top is golden and juices are bubbling.

Nutrition Facts : Calories 549.2, Fat 23.3, SaturatedFat 14.2, Cholesterol 69.6, Sodium 398.9, Carbohydrate 81.6, Fiber 4.2, Sugar 56.3, Protein 7

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