Early spring makes way for first-of-the-season produce; among them is a particularly hardy, prehistoric-looking vegetable: rhubarb. With its bright red stalks begging to be cooked and baked into any variety of tempting pastries, rhubarb is a welcome sign of spring and the warmer weather to come. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode with our Rhubarb Crumble w/ Toasted Anise. Now it’s your churn 🙃 Make sure to tag us in your homemade scoops on social.
Rhubarb Crumble w/ Toasted Anise
Makes about 2 pints
3 cups ice cream base, very cold (recipe follows)
1-2 teaspoons vanilla extract
Pinch of salt
2 cups rhubarb jam (recipe follows)
2 cups anise crumble (recipe follows)
- Combine the ice cream base with vanilla extract and pinch of salt. Churn until the mixture has the texture of soft-serve, about 25 minutes.
- Stir the jam with a fork to loosen it. Alternate spooning layers of the ice cream, generous dollops of jam, and anise crumble in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream until it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store in the coldest part of your freezer (furthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
4 big stalks of rhubarb
½ cup strawberries
1 medium sized orange
2 tablespoons pectin
2 cups cane sugar
½ teaspoon salt
¼ teaspoon cinnamon
- Roughly chop rhubarb into ¼ to ½ inch pieces.
- Halve the strawberries and combine in a medium saucepan with rhubarb.
- Add zest of the orange and its juice to the fruit mixture then transfer to stove.
- Cover and bring to a boil over medium heat. As the mixture begins to bubble, use a spatula to help break down the fruit.
- Once the fruit starts to break down (about 5 minutes), add pectin. Bring back to boil.
- Add in sugar ½ cup at a time. Stir until fully incorporated and bring back to a boil. Repeat until all the sugar is added.
- Turn off burner, then whisk in salt and cinnamon.
- Refrigerate until fully chilled. Stored in a glass jar with a tight-fitting lid, the jam will keep in the fridge for up to 6 months.
⅓ cups cane sugar
1 tablespoon brown sugar
½ cups all purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons toasted anise
4 tablespoons butter, softened
- Line a sheet tray with parchment paper.
- Combine dry ingredients in a stand mixer or in a medium bowl. Add butter and combine using a mixer or your hands until pea sized clumps form.
- Transfer mixture to sheet tray, lightly patting mixture down to evenly distribute.
- Bake at 325°F for 10-15 min or until golden brown.
- Let cool then break up into bite size pieces.
Ice Cream Base
Makes about 3 cups
½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1 ½ cups whole milk
1 ⅓ heavy cream
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)