Rhubarb and Ginger-crumble ice cream
Παγωτό ραβέντι με τζίντζερ κραμπλ
Published originally on my blog on 29 June 2013
Rhubarb has been a recent discovery for me. It isn’t grown in Greece so I haven’t had the chance to taste it before moving to the Netherlands, in fact, I had no idea what it was when I first saw it at the local markets. I thought it was some kind of celery variety and never paid much attention to it.
After a while, I started noticing recipes involving rhubarb on different blogs and magazines and thought I should try it. It took me a while, the idea of it being too tart seemed to put me off, but eventually I did. What kind of food blogger would I be if I resisted a novel ingredient?
For those of you who are as unfamiliar to rhubarb as I was, rhubarb is a springtime-early summer vegetable that is generally treated as a fruit. Originating from China, where it is prized for its medicinal qualities for centuries, it is an edible plant. Beware of its leaves though, they are toxic and poisonous. The part of it that’s suitable for consumption is its crimson, red, pink, green or whitish depending on the variety, stalks.
There are two types of rhubarb: forced or hothouse rhubarb that is grown under pots in the dark and that arrives in the winter, and the field-grown variety which appears in early spring. Springtime rhubarb has a deeper red color and a more intense and tart flavor than forced rhubarb.
Being extremely sharp and sour, making it almost impossible to eat without sugar or other sweeteners, rhubarb has been dubbed as the “pie plant” because it is predominantly used as a filling for sweet pies. It pairs well with strawberries and ginger, and it is marvelous turned into jam, but it is also an excellent accompaniment to savory dishes, most harmoniously paired with oily fish, duck and lamb, with flavor profiles that can stand well against the tartness and subtle sweetness of the plant.
Making these small discoveries is so exciting to me. Like with the variety of wild asparagus I found in Holland, rhubarb was a pleasant surprise. I made a polenta cake with rhubarb which was very tasty, but I especially enjoyed it in this ice cream of rhubarb and ginger crumble.
The rhubarb is first roasted in the oven with sugar, releasing all of its juices, becoming meltingly soft and ready to be pureéd. Cream is added and the mixture is poured into the ice cream machine for churning. As soon as it’s ready, all creamy and fluffy, in goes the golden baked crumble that has been broken up into little pieces and then to the freezer to set for a few hours.
It is the most incredible ice cream I’ve tasted in a long time. Creamy and smooth, reminiscent of parfait, with the crumble adding texture and sweetness to counterbalance the sharp acidic flavor of the rhubarb, it was a true delight.
I had spoonful after spoonful and my palate was yearning for more. I’m sad that the rhubarb season is almost at its last days. I could have eaten this all summer long.
P.S. As my official tester, S told me, “I’m not convinced by rhubarb”. What can I say? We can't agree on everything.
Rhubarb and Ginger-Crumble Ice Cream
This ice cream is not too sweet so feel free to serve it with a topping like a chocolate sauce.
If you don't have an ice cream maker, don't fret. Below, I'm including instructions on how to make the ice cream without it.
