Rhubarb crumble ice-cream
- 700g forced rhubarb, thickly sliced
- 300ml double cream
- 397g can condensed milk, chilled
- 50g flour
- 50g butter
- 50g rolled oats
- 50g caster sugar
- 1tsp ground mixed spice
Put the rhubarb and 125ml water in a pan and simmer for 5 mins. Chill for 30 mins. Drain.
Roughly purée the rhubarb with a hand-held blender. In a separate bowl, whip the double cream until it holds its shape. Fold into the rhubarb purée with the condensed milk.
Put the mixture into a plastic container. Freeze for at least 5 hrs.
Preheat the oven to 200C/180C Fan/Gas 6.
Rub together the flour and butter. Mix in the oats, sugar and spice. Spread out the crumble on a baking tray and bake for 15 mins until golden. Break up and leave to cool. Sprinkle over the ice cream, to serve.