Christina Conte is a renowned food blogger and top-notch cook with a passion for the UK. In fact, she was even born on the other side of the Atlantic and visits her native Scotland often! Her blog, Christina’s Cucina, is home to hundreds of delicious recipes that will make your mouth water, plus fun stories from her travels in England, Wales, Ireland, Scotland and beyond. We’re delighted to be able to share Christina’s recipes regularly here on The AngloFiles Magazine.
By Christina Conte
If you live in the US, chances are that you’ve never heard of Delia Smith.
The easiest way to describe her would probably be to say that she is the British version of Martha Stewart. I have one of her summer recipe cookbooks, and there’s been one recipe I’ve been dying to make for years: Rhubarb Crumble Ice Cream! The problem has been that rhubarb is often difficult to source in Southern California, except for a short period of time. Last year, I found a boxful of fresh rhubarb in a grocery store and bought the entire box.
I could have made this Rhubarb Crumble Ice Cream then, but I ended up making pies and rhubarb crumbles and froze a lot of it, and completely forgot about making the ice cream. However, I recently received some beautiful stalks of organic rhubarb from Frieda’s Specialty Produce (I love their tagline: FEAR NO FRUIT)! I was so happy, I posed for an Instagram shot and captioned it with, “I’d rather have a bouquet of rhubarb than flowers!”
So guess what I finally made?
Now I’m kicking myself for not having made this years ago because this ice cream is absolutely phenomenal! I’m honestly not even an “ice cream-person”; whenever my family has ice cream, I don’t. Not only is the flavor fantastic, but the crunch of the crumble just adds a wonderful texture–it’s truly like eating a creamy, frozen version of Rhubarb Crumble! If you haven’t ever tried rhubarb, there’s nothing else quite like its sour deliciousness and I highly recommend you try it as soon as possible, especially in something as divine as this ice cream.
Delia’s Rhubarb Crumble Ice Cream
slightly adapted from a Delia Smith recipe
For the crumble
2/3 cup (3 oz) flour
1/4 cup (2 oz) butter
1/4 cup (1 oz) brown sugar
For the ice cream
1 lb (about 4 large stalks) fresh, trimmed rhubarb
1 cup (6 oz) sugar
1 tbsp fresh lemon juice
2 cups (16 oz) heavy whipping cream (try to find cream with no additives, or as few as possible)
For step-by-step cooking instructions, please read more at Christina’s Cucina.