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Rhubarb Crumble

Canadian.Recipes's picture
  Rhubarb 2 Pound, trimmed and cut into 1 inch pieces to make about 8 cups
  Granulated sugar 3 Cup (48 tbs)
  Ginger ale 1⁄2 Cup (8 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Minced ginger 1 Tablespoon, or grated
  Packed brown sugar 1 Cup (16 tbs)
  Rolled oats 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), softened
  All purpose flour 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
  Ground cardamom 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
For buttermilk ice cream
  Whipping cream 2 Cup (32 tbs)
  Egg yolks 6
  Buttermilk 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Vanilla bean/2 teaspoons vanilla extract 1

FOR THE ICE CREAM, combine 1 cup of the whipping cream and the egg yolks in the top of a double boiler and set it over a pan of lightly simmering (not boiling) water.
Gently heat the mixture, stirring constantly, until thickened and creamy.
Remove from the heat.
In another bowl, combine the remaining 1 cup whipping cream with the buttermilk and sugar.
Split the vanilla bean and scrape its seeds into the bowl, discarding the rest of the vanilla bean, or add the vanilla extract.
Stir in the hot mixture.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Transfer to an airtight container and freeze until set.
PREHEAT THE OVEN to 350°F Lightly grease a 9- by 13-inch baking dish.
TOSS TOGETHER THE RHUBARB, sugar (to taste), ginger ale, cornstarch, and gingei in a large bowl until the ingredients are well mixed and the cornstarch has dissolved.
Spread evenly in the baking dish.
COMBINE THE BROWN SUGAR, oats, butter, flour, cinnamon, cardamom, and cloves in another bowl.
Stir until thoroughly combined.
Scatter the topping evenly over the rhubarb.
Bake the crumble until the top is golden and the filling is bubbling around the edges, 60 to 70 minutes.
Let cool slightly before cutting into serving pieces.
Serve with a generous scoop of buttermilk ice cream.

Recipe Summary

Difficulty Level: 
Cook Time: 
70 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9109 Calories from Fat 2600

% Daily Value*

Total Fat 292 g448.9%

Saturated Fat 174.7 g873.5%

Trans Fat 0 g

Cholesterol 2015.3 mg671.8%

Sodium 313.5 mg13.1%

Total Carbohydrates 1548 g516%

Dietary Fiber 40.6 g162.3%

Sugars 1270.1 g

Protein 70 g140.3%

Vitamin A 101.2% Vitamin C 127.7%

Calcium 157.3% Iron 94.1%

*Based on a 2000 Calorie diet

Rhubarb Crumble Recipe