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1
First of all make the crumble by combining all the ingredients together in a bow and using your hands to rub the butter into the flour s that the mixture comes together to form small, pea-sized balls of dough.
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2
Sprinkle this evenly into an 11 X 7 inch baking tin and set aside.
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3
Cut the rhubarb into 1/2 inch lengths and place them in a large shallow baking dish along with the sugar and lemon juice.
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4
Place the dish on a lower shelf in an oven, preheated to 375*F, Place the tin containing the crumble mixture on the shelf above it.
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5
The crumble needs to be baked for 10 minutes, then remove it from the oven and cool.
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6
The rhubarb may need a further 15 to 20 minutes cooking before it is completely tender: when it is cooked, take it outand puree it in a food processor or blender til smooth.
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7
Transfer to the fridge and chill.
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8
Before making the ice cream, use your hands to break up the cooled crumble and restore it to small peas sized pieces.
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9
(If they are too big the pieces are too unwieldy to eat, if too small,they tend to disappear.) Next, stir the cream into the rhubatb puree, pour it into an ice-cream maker and churn until the mixture has the consistency of softly whipped cream.
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10
Quickly spoon into a plastic freezer box and stir in the crumble pieces.
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11
Put on the lid, and then freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
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12
To make without an ice-creammaker, freeze the mixture, without the crumble, in the box for 3 to 4 hours,then whisk and return to the freezer.
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13
Refreeze for a further 2 hours, then whisk again, and stir in the crumble before the final freezing.
