Rhubarb and Ginger Crumble Icecream recipe

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  • Serves 6
  • 30 mins to prepare and 3 hrs 00 mins to cook
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Customer recipe by Samm Green
Added 57 months ago

We recently moved to an old fruit farm and found we had a glut of soft fruit, meaning we had to find a use for the excess that would not fit in the freezer. Here followed stewed rhubarb, rhubarb yoghourt, rhubarb ice-cream rhubarb jam... This is one of th

Put rhubarb into saucepan with orange juice and 1/2inch ginger grated. Simmer until soft. Leave to cool

Toast rolled oats in a hot frying pan until lightly browned. Leave to cool.

Melt butter. Mix together oats, flour, sugar and butter. Leave to cool.

Separate the eggs.

Beat the yolks until light, thick and creamy. Fold in the sugar.

Beat the whites in a grease free bowl until holding peaks. Fold into the mix.

Beat the cream until holds peaks, fold into the mix.

Fold in cooled rhubarb and crumble mix.

Put mix into freezer tub and stir every 2 hours until frozen.

If you have an ice-cream maker freeze it and allow the mixture to mix until incorporated and beginning to freeze. Transfer to a freezable container and freeze until solid.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 200g caster sugar
  • 3 egg yolks
  • 3 egg whites
  • 250g double cream
  • 100ml orange juice
  • 200g rhubarb, chopped
  • 1/2 inch fresh ginger, grated
  • 100g porridge oats
  • 50g plain flour
  • 50g butter
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