*  Exported from  MasterCook II  *
 
                         Rhubarb Crumble Ice Cream
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ice Cream
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----For The Ice-Cream-----
    1      Lb            Rhubarb -- trimmed
   15      Fl.Oz         Whipping Cream
    8      Oz            Sugar
    1      Tablespoon    Lemon Juice
                         -----For The Crumble-----
    3      Oz            White Flour
    2      Oz            Butter
    2      Oz            Light Brown Muscovado Sugar
      1/2  Teaspoon      Ground Ginger
 
 You will also need a shallow, 11 x 7-inch baking tin,
 a large, shallow baking dish,
 and a 3.5 pint (2 litre) polythene freezer box
 8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).
 
 Pre-heat the oven to gas mark 5, 375F (190C).
 
 First of all make the crumble by combining all the
 ingredients together in a bowl and using your hands to rub
 the butter into the flour so that the mixture comes
 together to form small, pea-sized balls of dough (rather
 as if someone had made a half-hearted attempt to make
 breadcrumbs from very fresh bread!). Now sprinkle this
 evenly into the baking tin and leave on one side.
 
 Now cut the rhubarb into half-inch (1cm) lengths and place
 them in a large, shallow baking dish along with the sugar
 and the lemon juice. Place the dish on a lower shelf in
 the pre-heated oven and the tin containing the crumble
 mixture on the shelf above. The crumble needs to be baked
 for 10 minutes, then remove it from the oven and leave to
 cool. The rhubarb may need a further 15-20 minutes' cooking
 before it is completely tender: when it’s cooked, take it
 out and leave it to cool a little before pouring it into a
 food processor or blender. Process until you have a smooth
 puree, then pour it into a measuring jug, cover, and
 transfer to the fridge to chill.
 
 Before making the ice cream, use your hands to break up
 the cooled crumble and restore it to small, pea-sized
 pieces (if they're too big, the pieces are unwieldy to eat
 in the ice cream; if they're too small, they disappear).
 Next stir the cream into the rhubarb puree, pour into an
 ice-cream maker and churn until the mixture has the
 consistency of softly whipped cream. Quickly spoon it into
 the polythene freezer box and stir in the crumble pieces.
 Put the lid on, then freeze for a minimum of 2 hours or
 until the ice cream is firm enough to serve.
 
 To make without an ice-cream maker, freeze the mixture
 (without the crumble) in the box for 3-4 hours, then whisk
 and return to the freezer. Re-freeze for a further 2 hours
 then whisk again and stir in the crumble before the final
 freezing.
 
 If frozen solid, the ice cream will need to be transferred
 to the fridge for about 25 minutes before serving, to allow
 it to become soft enough to scoop.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Makes 2 pints (1.2 litres)
 
 From: “Delia Smith’s Summer Collection”
 
 If you like rhubarb crumble, this tastes *exactly* like
 that - but it’s an ice-cream! Wonderful!