Rhubarb Crumble Ice Cream

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Creamy and refreshing with classic flavors from Spring, this rhubarb ice cream is surprisingly easy to make! Delight your friends with homemade ice cream at your next get-together. Brought to us by Taste of Home.

Rhubarb Crumble Ice Cream


3 cups diced fresh rhubarb or sliced frozen rhubarb

2/3 cup sugar plus 3/4 cup sugar, divided

2/3 cup water

1 tablespoon butter

1/3 cup quick-cooking oats

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1-1/2 cups heavy whipping cream

1-1/2 cups half-and-half cream

1 teaspoon vanilla extract


Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely.

In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely.

In a bowl, whisk together both creams, vanilla, and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding.

Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.

Rachel Caple

Rachel Caple has more than 18 years of experience in mortgage banking industry. Residing in Castle Rock, CO. Rachel spends her spare time with her husband, Sean and 4 boys. She also enjoys traveling, attending hockey games, and playing golf (or attempting to).

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