When spring turns into early summer, nature rewards us with one of its brightest stars—rhubarb. This vibrant pink stalk is at its best in May, bringing a sharp tang that pairs perfectly with sweet, creamy desserts. If you’re wondering how to make the most of this seasonal gem, look no further than a classic rhubarb crumble, made even more irresistible with a generous scoop of our Strawberries & Cream Ice Cream.
This isn’t just any crumble. We’ve perfected the balance between tart fruit and a rich, golden topping that delivers every time. Whether you’re baking for a family gathering, a lazy weekend treat, or simply because it’s rhubarb season—this recipe is guaranteed to please.
Why This Crumble Works
Getting crumble right is an art. Too much juice and it becomes soggy; too little, and it’s dry and disappointing. Our method ensures self-saucing, juicy rhubarb beneath a light, crisp topping that’s anything but stodgy. And when crowned with our creamy, strawberry-studded ice cream, it’s a match made in dessert heaven.
Ingredients
For the Filling:
-
800g fresh rhubarb, chopped into 5cm chunks
-
50g golden caster sugar
-
1 tsp vanilla extract
-
1 tsp cornflour
For the Crumble Topping:
-
200g self-raising flour
-
50g custard powder
-
150g salted butter
-
125g golden caster sugar
-
25g demerara sugar
To Serve:
-
Our Strawberries & Cream Ice Cream
Method
1. Prepare the Crumble Topping
In a large bowl, combine the flour, custard powder, and chilled butter. Rub the mixture between your fingertips until it resembles coarse breadcrumbs. Stir through both sugars for a perfect balance of sweetness and crunch. You can make this ahead of time—keep it chilled for up to three days or freeze for later.
2. Macerate the Rhubarb
Toss the rhubarb pieces with caster sugar, vanilla, and cornflour in a separate bowl. Let this sit for 30 minutes to draw out the juices and create a natural sauce. Once ready, spread the rhubarb mixture evenly in a ceramic baking dish.
3. Assemble & Bake
Preheat your oven to 200°C (180°C fan/gas 6). Scatter the crumble topping generously over the fruit, ensuring a good, even layer. Bake for 40-45 minutes until the top turns golden and crisp, and the rhubarb bubbles invitingly at the edges. Let it cool slightly before serving.
There is now better pairing than our Strawberries & Cream Ice Cream
While crumble purists may debate custard vs cream, we firmly believe ice cream wins every time. Especially when it’s our Strawberries & Cream flavour—blushing pink with fresh strawberry pieces and made with rich Devonshire cream. This smooth, fruity ice cream melts beautifully over the warm crumble, offering a cool, velvety contrast to the tart rhubarb.
Why it Works:
-
Seasonal Synergy: Strawberries & rhubarb are a time-tested combination, each enhancing the other's natural sweetness and tartness.
-
Texture Balance: The creamy richness of ice cream complements the buttery crumble and soft, tangy fruit beneath.
-
A Taste of Summer: Every scoop feels like a spoonful of English summer, no matter the weather.
Bringing It All Together
This rhubarb crumble with Strawberries & Cream Ice Cream is a celebration of seasonality, simplicity, and indulgence. Whether served at a Sunday lunch or as a midweek treat, it’s proof that using the best ingredients—seasonal rhubarb and proper, farm-fresh ice cream—makes all the difference.
