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Rhubarb Crumble and Ginger Ice Cream Recipe

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Rhubarb crumble is topped with a homemade ginger ice cream and chocolate frosting

Rhubarb crumble is topped with a homemade ginger ice cream and chocolate frosting

What is a Crumble Pudding or Dessert?

Crumble of many different types is a popular summer dessert in the UK. It consists usually of fruit (apple probably being the most popular) topped by a sweet crumbly mixture of butter, sugar and flour. Rhubarb crumble is a particular favourite of many and ginger will often be included to spice up the rhubarb and give it an additional edge before the finished dish is served with ice cream, whipped cream or fresh cream. In this instance, rather than being incorporated in the crumble in dried and ground form, the ginger is fresh and has been used as the main flavouring in the homemade ice cream, which is topped with a chocolate frosting applied shortly before service.

Cook Time

Prep timeCook timeReady inYields

6 hours

15 min

6 hours 15 min

Four to six servings


  • 3 large eggs, yolks only
  • 2 tbsp sugar
  • 2 tsp cornflour/ corn starch
  • 20 fl oz (1 British pint or 1 ¼ US pints) double/heavy cream
  • 10 fl oz milk
  • 2 inch piece of ginger root, peeled
  • Pinch coarse sea salt

Ice Cream the Old-Fashioned Way

Ice cream prepared this way for many people will be deemed to be old-fashioned and unnecessarily complicated in the modern era of electric ice cream makers. Perhaps in some ways it is but in other ways it is often good to go back to more traditional cooking and food preparation methods, which can be employed by people who may not have the latest technical gadgetry available. If you do choose to prepare the ice cream using an ice cream maker, you can of course do so simply by adapting the following steps to suit the manufacturer's instructions regarding your particular machine.

Ginger Ice Cream - Preparation Instructions (Stage One)

  1. Separate the egg whites and yolks. Keep the whites for an alternative use and add the yolks to a large glass mixing bowl.
  2. Add the sugar and cornflour/corn starch to the egg yolks and lightly beat to combine.
  3. Pour the milk and cream in to a large pot and gently heat, stirring frequently with a wooden spoon, but make sure that you do not let it boil.
  4. Take the pot of milk and cream from the heat and pour around a quarter of it in to the egg yolk and sugar mix. Do not pour the whole mix in to start with, or you could end up with scramble egg ice cream! Beat to combine before slowly adding the remainder of the milk and cream.
  5. Pour the custard back in to the pot and gently heat for a further five to seven minutes, stirring frequently, just until the custard starts to thicken. Again, it is vital not to let it boil. Remove from the heat and pour back in to the bowl.
  6. The ginger should be grated with a hand grater. You could do this straight in to the custard but by first using a pestle and mortar to further grind the ginger - along with the pinch of sea salt - you release more juices and break down any stubborn strands. (Note that this amount of ginger gives a notable but subtle ginger flavour - double the quantity for a real zing.)
  7. Stir the ginger in to the custard, cover and leave for half an hour to cool considerably, before putting it in to the fridge for two hours.
Egg custard is covered and left to cool

Egg custard is covered and left to cool

  1. Take the ice cream from the fridge and stir well. Put it in the freezer for half an hour. Also add a plate to your freezer to chill for a later stage in the proceedings.
  2. Remove the ice cream from the freezer and stir again. This is to break up the ice crystals as it sets, or your ice cream will contain particles of plain ice. Repeat a further twice at half hourly intervals then leave ice cream alone for two hours in the freezer.
  3. Put 2 ounces of chocolate (more than 70% cocoa content) in to a small bowl and sit it on top of another bowl, containing some boiling water. Stir for a few minutes to melt and set aside for ten minutes to cool slightly.
  4. Spoon or scoop some almost set ice cream on to the chilled plate. Drizzle on some chocolate and return to freezer for half an hour.
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Cook Time

Prep time: 15 mins

Cook time: 45 mins

Ready in: 1 hour

Yields: Four servings


  • 7oz plain/all purpose flour
  • 4oz unsalted butter
  • 5oz sugar, 4oz for topping, 1oz for rhubarb filling
  • 1lb rhubarb, washed and roughly chopped
  • 4 tbsp cold water
  1. Preheat your oven to 400F/200C.
  2. Put the flour in to a large mixing bowl and cut the butter in with a sharp knife.
  3. Using your fingertips, rub the butter and flour together until the mix forms the consistency of breadcrumbs. This should take a few minutes.
  4. Add 4 ounces of the sugar and simply stir to combine.
  5. Lay the chopped rhubarb in the base of an ovenproof dish. Piour over the water and scatter with the remaining sugar.
  6. Evenly distribute the crumble mix over the rhubarb and cook in the oven for 45 minutes.
  7. Remove the crumble from the oven and leave for ten minutes to cool slightly before service.
Rhubarb crumble is ready to serve

Rhubarb crumble is ready to serve

How to Serve Rhubarb Crumble and Ginger Ice Cream

Spoon some crumble on to each serving plate. Top with a portion of the ice cream and serve immediately.

Homemade rhubarb crumble and ginger ice cream is ready to serve

Homemade rhubarb crumble and ginger ice cream is ready to serve

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