Rhubarb and Oat Crumble Ice Cream
This Rhubarb and Oat Crumble Ice Cream takes the classic rhubarb crisp and gives it a fresh spin. A simple sweet cream base gets layered with swirls of jammy roasted rhubarb and chunks of buttery brown sugar oat crumble. It’s creamy, tangy, and full of texture, with just enough sweetness to balance the rhubarb’s bite.
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Why You’ll Love This Recipe
It balances rich and bright in a way that keep you coming back for another scoop. The sweet cream base is smooth and simple, letting the roasted rhubarb shine with its tart, jammy flavor. The oat crumble adds texture and a warm, toasty note that makes the whole thing feel like a frozen version of a fruit crisp. It’s a great way to use rhubarb in a dessert that’s a little unexpected.
Ingredient Notes
Rhubarb. Roasted with sugar and a bit of lemon juice until soft and jammy for concentrated flavor.
Milk and Heavy Cream. The base of the sweet cream ice cream.
White Sugar. Used in both the rhubarb and ice cream base.
Light Corn Syrup. Helps keep the ice cream softer and smoother by preventing large ice crystals from forming.
Non Fat Powdered Milk. Adds extra milk solids which helps create a creamier texture and reduces iciness without more fat.
Xanthum Gum. Improves the ice cream’s texture, making it smoother and less icy, but if you don’t have it, you can leave it out. You can find it in the gluten free baking section of well stocked grocery stores from brands like Bob’s Red Mill, as it’s commonly used in gluten-free baking.
Oats. For the crumble, adding texture and a nutty flavor.
Brown Sugar. Gives the crumble a deep, caramel-like sweetness.
Butter. Helps the crumble crisp up and adds richness.
Equipment Needed
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Tips for Making This Recipe
- Roast the rhubarb until very soft so it swirls easily into the ice cream
- Mix up the ice cream base a day ahead of churning for best texture
- Make all the roasted rhubarb jam and oat crumble ahead of time so they can completely cool before churning
- Don’t rush churning- churn until the ice cream reaches the consistency of soft serve
- Don’t overmix when layering- you want distinct swirls of rhubarb and pockets of crumble
- Freeze for at least 6 hours before serving
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Rhubarb Oat Crumble Ice Cream
Ingredients
Ice Cream Base (from Salt & Straw)
- 1 ⅓ c milk
- 2 tbsp nonfat powdered milk
- ¼ tsp xanthan gum optional but helps prevent ice cream from getting icy- look for it in the gluten-free baking section of grocery stores
- ½ c sugar
- 2 tbsp light corn syrup
- 1 ⅓ c heavy cream
Roasted Rhubarb Jam
- 4 large stalks rhubarb- cut into ½ pieces ~1 ½ c
- ½ c granulated sugar
- Pinch of salt
- Juice from ½ lemon
Oat Crumble
- 2 tbsp butter
- ⅓ c dark brown sugar
- Pinch of salt
- ½ c rolled oats
Instructions
Ice Cream Base
- In a small saucepan, whisk together the milk and corn syrup.
- In a small mixing bowl add the powdered milk and xanthan gum and mix together.
- Place the pot over medium heat and stir in the sugar mixture. Whisk constantly over medium heat for 3 minutes. Turn off heat and whisk in the cream. Transfer to a jar and refrigerate until cold, ideally overnight.
Roasted Rhubarb Jam
- Combine rhubarb and sugar in medium bowl. Mix together and let sit and macerate for 10 minutes. Stir in the salt and lemon juice. Transfer to baking sheet and bake at 350F until thick and jammy, about 25-30 min, stirring every 10 minutes.
- Transfer to a jar and cool to room temperature. You can store the jam in the fridge until ready to churn.
- (You can also make the jam on the stove, but since I have the oven on to make the oat crumble I’ll put them both in at the same time)
Oat Crumble
- In a small pot melt butter over medium heat. Stir in brown sugar and salt and cook for 1 minute. Turn off heat and stir in oats.
- Transfer to baking sheet and bake at 350F for 15-20 min, stirring every 5 minutes, until the oats are golden brown. Cool completely. Transfer to an airtight container and store at room temperature until ready to churn.
Churn the Ice Cream
- When you are ready to churn, pour the ice cream base into your ice cream maker and churn according to the machine’s directions. Transfer ice cream to a freezer-safe container, alternating scoops of ice cream with dollops of jam and sprinkle of oat crumbles. Cover and freeze for at least 6 hours.