Go Back
Roasted rhubarb and strawberry crumble ice cream - a delicious fruity ice cream filled with chunks of buttery crumble and topped with a tangy rhubarb strawberry sauce.

Roasted Rhubarb And Strawberry Crumble Ice Cream

Course Dessert
Cuisine British
Keyword ice cream
Servings 10 people
Author Domestic Gothess


Ice Cream

  • 225 g (9oz, about 4 sticks) rhubarb chopped
  • 225 g (9oz) hulled strawberries chopped
  • 3 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 300 ml (1 ¼ cups) double (heavy) cream
  • 480 ml (2 cups) full fat milk
  • 175 g (¾ cup + 2 Tbsp) granulated sugar
  • 5 large egg yolks
  • 1 Tbsp cornflour (cornstarch)
  • 1 tsp vanilla extract


  • 100 g (¾ cup + 1Tbsp) plain flour
  • 75 g (¼ cup + 1Tbsp) butter
  • 60 g (⅓ cup) light brown soft sugar

Rhubarb Strawberry Sauce:

  • 125 g (4.5oz) rhubarb
  • 125 g (4.5oz) hulled strawberries
  • 60 ml (¼ cup) water
  • 65 g (⅓ cup) sugar
  • 1 Tbsp lemon juice


Ice Cream:

  • Preheat the oven to 190°C/375°F/gas mark 5. Spread the rhubarb and strawberries out in a single layer in a roasting tin and drizzle over the honey and balsamic vinegar. Roast in the oven, stirring occasionally, for about 30 minutes, until the fruit is completely soft and the juices have reduced to a syrup.
  • Scrape the fruit and all of the juices into a blender and puree until completely smooth. Cover and place in the fridge until needed.
  • Pour the cream into a large bowl and place a sieve over the top. Whisk the egg yolks and cornflour together in a large heat-proof bowl. Place the milk and sugar in a pan, stir until the sugar has dissolved then heat until just simmering.
  • Very gradually pour the hot milk into the egg yolks, whisking the whole time. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Make sure that you don’t let it boil or you may end up with scrambled egg.
  • Pour the custard through the sieve into the cream and whisk to combine. Add the rhubarb strawberry puree and vanilla extract and whisk until smooth. If you like, you can add a couple of drops of pink gel food colouring to really bring out the pink colour. Cover the bowl and refrigerate until completely cold, preferably overnight.
  • While the custard is chilling make the crumble. Preheat the oven to 190°C/375°F/gas mark 5. Place the flour and butter in a bowl and rub the butter in using your fingertips until is resembles fine breadcrumbs. Stir in the sugar then spread the mixture out on a baking tray and press it down gently.
  • Bake for about 15 minutes, until golden brown. Allow to cool then break it up into small chunks. Store in an airtight container until needed.
  • Once the custard is completely cold, churn in an ice cream maker according to the manufacturers directions until the ice cream is firm.
  • Stir through most of the crumble, reserving a bit to sprinkle on the top then transfer the ice cream to a container, scatter over the remaining crumble and place in the freezer for at least 2 hours before serving.

Rhubarb Strawberry Sauce:

  • To make the rhubarb strawberry sauce (if using), place the rhubarb, strawberries, water, sugar and lemon juice in a saucepan. Cook at a gentle simmer for about 10-15 minutes until the fruit is soft.
  • Transfer to a blender and blend until smooth. Pass the sauce through a fine mesh sieve then cover and refrigerate until cold.