Rhubarb Crumble with Cardamom Ice Cream
One of the most forgiving and unfussy bake is a crumble. Super adaptable to the fruit you have at hand. Rhubarb crumble is quick to assemble and gluten free! The sweet-tart rhubarb flavors are paired with vegan cardamom ice cream. Even if you aren’t lactose intolerant or vegan, the vegan cardamom ice cream made using coconut cream is delightful! It’s deemed to be a household hit.
RHUBARB CRUMBLE SERVED WITH CARDAMOM ICE CREAM
serves 5-6
YOU WILL NEED
Rhubarb Mixture
3 stalks of rhubarb (325 g)
1 tbsp orange zest
1 tbsp corn starch
1 tbsp cane sugar
Gluten Free Crumble
125 g (~ 1 cup heaped) almond flour
35 g softened unsalted butter + more for greasing the pan
40 g (~1/3 cup ) brown or cane sugar
1/8 tsp cinnamon
pinch salt
Cardamom Ice Cream
1 can (13.5 oz ) unsweetened coconut cream, chilled overnight
1/2 tsp cardamom powder
1/4 cup cane sugar
small pinch salt
1. RHUBARB STALKS
2. CHOPPED RHUBARB WITH ORANGE ZEST
3. GLUTEN FREE ALMOND CRUMBLE MIXED WITH BUTTER, SUGAR, CINNAMON
5. RHUBARB CRUMBLE FRESHLY BAKED
4. SPRINKLE CRUMBLE EVENLY ON THE RHUBARB MIXTURE
METHOD
Preheat oven to 370 degree Fahrenheit. Grease a 9-inch round baking pan with butter, place parchment paper and press down. Set aside. You can use baking pans of different sizes, but you will need to adjust the spread of fruit and crumble mixture. This recipe works perfectly for a 9-inch round cake pan.
MAKING RHUBARB & CRUMBLE MIXTURE
Chop the rhubarb stalks into 1/2 inch pieces and transfer to a bowl. Add orange zest, corn starch and cane sugar to chopped rhubarb. Mix well and set aside the Rhubarb Mixture.
In a separate bowl, mix all the ingredients of the Gluten Free Crumble Mix and set aside.
ASSEMBLY & BAKE
Spread the Rhubarb Mixture evenly in the baking pan. Sprinkle the Gluten Free Crumble Mix over the rhubarb mixture and ensure it is completely covered.
Bake for 35 - 40 minutes or until the rhubarb is soft and fully cooked, and the crumble has changed color to darker brown. Check the rhubarb at 30 minute mark.
COCONUT CREAM & CARDAMOM POWDER
ICE CREAM READY TO HIT THE FREEZER
MAKING CARDAMOM ICE CREAM
Place a loaf pan in the freezer.
Make sure you chill the coconut cream can overnight. This will help separate the cream and the water content in the can, which is crucial to get the ice cream texture right. Without tipping the can, scoop out the coconut cream leaving the liquid. Empty coconut cream in chilled mixing bowl.
Whisk coconut cream, while gradually adding sugar. Add a small pinch of salt and cardamom powder, whisk until well incorporated.
Transfer to the chilled loaf pan. Cover securely and freeze for at least 3-4 hours or overnight.
Set out for 5-10 minutes to soften before scooping.
Serve the baked rhubarb crumble with a scoop of cardamom ice cream!
