Rhubarb Crumble Ice Cream (2023)

Make the most of your seasonal rhubarb with this Rhubarb Crumble Ice Cream that has a deliciously tart ribbon of roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout!

Rhubarb is one of nature's most unusual and delicious vegetables! Be sure to try some of our other popular rhubarb recipes like Strawberry Rhubarb Crumb Bars, Strawberry Rhubarb Coffee Cake, and Strawberry Rhubarb Pie!

Rhubarb Crumble Ice Cream (1)

Every year when rhubarb season rolls around, I stock up on as much as I possibly can. Whatever I don't use right away, I chop up and freeze for later, since it's practically impossible to find rhubarb any other time of the year!

Rhubarb is a bizarre plant, with leaves that are toxic to humans and bright red or green stems that are insanely tart. It's technically a vegetable, although most often it is sweetened and used like fruit in dessert recipes.

Rhubarb's tartness pairs perfectly with other fruits, especially strawberries. But it would be wonderful with raspberries, cherries, apples, or blueberries as well! In some ways, it's like summer's version of cranberries, which are another super tart fruit that tastes great in desserts.

But lately I've wanted just pure, unadulterated rhubarb without any other fruit to compete for my attention, which is why I made this rhubarb crumble ice cream. If you feel so inclined, you can substitute half of the rhubarb with another type of fruit and keep everything else the same.

Rhubarb Crumble Ice Cream (2)

Rhubarb crumble and rhubarb crisp are basically the same dessert, except a crisp has an oat topping while a crumble is kind of in between a crisp topping and a pie crust. It's just flour, butter, sugar, and sugar that is cut together until it forms crumbs.

While it would be sprinkled loose over rhubarb filling and then baked in crumble form, here you bake it on it's own into crunchy, crumbly pieces. Then they are mixed into the ice cream for a wonderful, buttery crunch that is heaven for a texture freak like me.

Rhubarb Crumble Ice Cream (3)

I opted to swirl the rhubarb into the ice cream rather than mixing it in, but I'm sure it would be great that way too. If you want ice cream with all over rhubarb flavor, just mix the roasted rhubarb into the ice cream base before chilling it, then churn like normal. The ice cream will take on a lovely pink shade and have a wonderful, fruity taste. Or you can layer it for a swirled effect like this batch that I photographed for this post.

When you scoop the ice cream, ribbons of pink rhubarb jam adorn every mound of ice cream, flecked with bits of the crumble. Both are so good that you really can't go wrong.

Rhubarb Crumble Ice Cream (4)

How to make rhubarb crumble ice cream

There are a few different elements to making this ice cream - the crumble, the rhubarb jam, and the ice cream base - but none of them are particularly hard or time consuming. All of them can be done more than a day in advance to spread out the work.

Rhubarb Crumble Ice Cream (5)

Crumble pieces

Make the crumble pieces by mashing softened butter into flour and brown sugar using a fork or your hands to create pea-sized crumbs. Spread these on a baking sheet lined with parchment paper, then bake for 10-12 minutes at 375 degrees F. Cool a bit, then break this up into small chunks.

Rhubarb Crumble Ice Cream (6)
Rhubarb Crumble Ice Cream (7)

Rhubarb jam

Wash and slice the rhubarb into ½-inch pieces. Add them to an 8x8-inch baking dish and toss with ¾ cup of sugar and lemon juice. Bake in a 375 degree oven for 30 to 35 minutes until soft and syrupy, then blend or mash well and cool completely.

Rhubarb Crumble Ice Cream (8)

Vanilla ice cream base

In a small bowl, combine cornstarch and ¼ cup of the milk, whisking with a fork to create a slurry, then set aside.

In a large saucepan, combine the cream, milk, sugar, corn syrup, and salt over medium-high heat. Bring to a boil and cook for 4 minutes, watching carefully to be sure the mixture doesn't boil over. Whisk in the cornstarch slurry and cook for another 2 minutes to thicken slightly, then remove from the heat.

In another bowl, pour about ¼ of the hot milk mixture in with the cream cheese. Whisk well until the cream cheese is melted and they are smooth and combined. Pour in the rest of the hot milk mixture and vanilla, mixing well. If making rhubarb ice cream instead of the swirl version, go ahead and mix the mashed roasted rhubarb in now.

Make an ice bath in a large bowl, then pour the ice cream base into a smaller bowl or heavy duty zip tight bag and nestle it into the ice bath to chill quickly. Or if you are making the base ahead of time, you can skip the ice bath and just let the ice cream base chill in the fridge overnight. If making the swirled version of this rhubarb ice cream, make sure to chill the rhubarb filling and crumb pieces well during this time also.

Once the base is thoroughly chilled, pour it into an ice cream mixer and churn according to the manufacturer's directions until thick and like soft-serve. Add in all but ½ cup of the crumble pieces during the last minute of churning so it can be evenly dispersed through the ice cream.

(Video) Easy rhubarb crumble ice cream

Rhubarb Crumble Ice Cream (9)

Layer half of the ice cream in a bread pan or other freezer-safe container, then drizzle half of the chilled rhubarb jam on top. Add the remaining ice cream, followed by the rest of the jam. Use a knife to swirl through the ice cream a few times, then sprinkle the reserved crumble pieces of the top.

Set the ice cream in the fridge to freezer for at least 4-6 hours or longer until "cured" and hard. If it is difficult to scoop the next day, let the ice cream sit out at room temperature for 5 to 10 minutes to soften slightly, then you shouldn't have any problems.

Rhubarb Crumble Ice Cream (10)
Rhubarb Crumble Ice Cream (11)

More ice cream recipes

  • Huckleberry Ice Cream
  • Graham Canyon Ice Cream
  • Lemon Ice Cream
  • Chocolate Chip Cookie Dough Ice Cream
  • Rainbow Sherbet
  • Nutella Swirl Ice Cream
  • Tutti-Frutti Ice Cream
  • Homemade Strawberry Ice Cream
  • Blackberry Swirl Ice Cream
  • Chocolate Ice Cream
  • White Chocolate Raspberry Truffle Ice Cream
  • Coconut Macadamia Nut Ice Cream

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Rhubarb Crumble Ice Cream (12)


Roasted Rhubarb Crumble Ice Cream

4.60 from 5 votes

(Video) Rhubarb crumble ice cream recipe from Waitrose

Amy Nash

Prep Time 20 mins

Cook Time 35 mins

Additional Time 6 hrs

Total Time 6 hrs 55 mins

Course Ice Cream

Cuisine American

Servings 1.5 quarts

Make the most of your seasonal rhubarb with this Rhubarb Crumble Ice Cream that has a deliciously tart and tangy ribbon of sweet roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout!



  • cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup salted butter softened

Rhubarb Swirl

  • 1 pound rhubarb, washed and chopped into bite-size pieces about 3 cups
  • ¾ cup granulated sugar
  • 1 Tablespoon lemon juice

Ice Cream Base

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 4 teaspoons cornstarch
  • cup granulated sugar
  • 2 Tablespoons corn syrup
  • ¼ teaspoon kosher salt
  • 2 ounces cream cheese softened


  • Combine crumble ingredients by cutting butter into the flour and sugar until pea-like crumbs form. Spread on a baking sheet and bake at 375 degrees F for 10-12 minutes. Cool then crumble.

  • Combine rhubarb, sugar, and lemon juice in a shallow pan. Bake for 30-35 minutes until soft and syrupy. Cool, then blend. Cool completely, then chill in the fridge until ready to use.

  • Whisk cornstarch with ¼ cup of the milk in a small bowl to create a slurry. Set aside.

  • Heat cream, remaining milk, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Bring to a boil, being careful to make sure it doesn't boil over, and cook for 4 minutes. Whisk in slurry and cook for another 2 minutes to thicken.

  • Pour about ¼ cup over the cream cheese and whisk to combine until smooth. Add remaining milk mixture.

  • Make an ice bath with water and ice. Pour the ice cream base into a bowl and nestle it into the ice bath to chill quickly or chill in the fridge overnight.

  • When thoroughly chilled, pour the ice cream base into the bowl of an ice cream maker and churn until it is the consistency of soft-serve ice cream. Add all but ½ cup of the crumble pieces during the last minute of churning.

  • Layer half of the ice cream with half of the jam, then repeat with the remaining ice cream and jam. Use a knife to swirl the mixture a few times, then sprinkle the reserved crumble pieces on top. Set in the freezer for 4-6 hours to harden.


  • If you prefer a rhubarb ice cream that has rhubarb flavor throughout, add the mashed rhubarb mixture to the warm ice cream base, then chill both together before churning.
  • If you would like to try at oatmeal crisp topping rather than the crumble, you can use the one found in my Cherry Crisp Cake recipe.


Calories: 490kcal | Carbohydrates: 62g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 191mg | Potassium: 292mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1061IU | Vitamin C: 6mg | Calcium: 147mg | Iron: 1mg

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

(Video) The easiest rhubarb crumble

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About the author

Rhubarb Crumble Ice Cream (17)

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

Learn More

(Video) No-Churn Rhubarb Crumble Ice Cream . . . how to


What is rhubarb crumble made of? ›

Wash and trim the ends from the rhubarb, then cut into 4cm lengths. Spread evenly in a 1.2ltr pie dish or baking dish and sprinkle over half the sugar. Rub the butter and flour together until the mixture resembles large breadcrumbs. Stir in the vanilla, sugar and oats to make a lumpy, crumbly mixture.

How many calories are in rhubarb crumble ice cream? ›

Per Serving: Calories: 618. Fibre: 2 g. Total carbs: 54 g.

Is it best to freeze rhubarb crumble cooked or uncooked? ›

You can freeze rhubarb raw, blanched or fully cooked. Regardless of which stage you choose to freeze at, the rhubarb will break down more as it defrosts so is best used in dishes where you don't need neat sticks of it.

Is A rhubarb A vegetable or a fruit? ›

Rhubarb is really a vegetable.

That's why it's most often cooked down with a ton of sugar and treated like a fruit. A rhubarb compote can be used to make jam or be served as an unexpected accompaniment to roasted meats.

Does rhubarb taste like strawberry? ›

Rhubarb contains high amounts of potassium and vitamin C. Rhubarb tastes like a combination of strawberries, raspberries, and blackberries. It's also really sour.

What is the difference between rhubarb crisp and rhubarb crumble? ›

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

What is the difference between rhubarb crisp and crumble? ›

Crisps and Crumbles

Both start out with fruit topped with a mixture of flour, sugar, and butter. But here is the main difference: while both have a topping of flour, sugar, and butter, crisps, historically added whole oats to the topping (which "crisped" when they baked) and crumbles only used flour.

How long does crumble ice cream last? ›

Once opened, ice cream stays fresh for about six weeks when stored at zero degrees Fahrenheit. Unopened ice cream will stay fresh for two to three months in a zero-degree Fahrenheit freezer.

How do you freeze rhubarb so it doesn't get mushy? ›

  1. Trim the rhubarb stalks. Remove and discard the leaves. ...
  2. Slice the rhubarb into ½-inch thick pieces. Spread the pieces out in a single layer on a baking sheet or freezer-safe tray. ...
  3. Transfer the frozen pieces to a freezer bag or container, seal tightly, and label. Store in the freezer for up to a year.
May 21, 2021

Is rhubarb poisonous after freezing? ›

A: Rhubarb plants as a whole aren't permanently damaged by cold freezes in the spring, but the edible stalks can be altered by freezing weather in a way that is poisonous to humans, UW-Extension horticulturist Lisa Johnson said.

Why is my rhubarb crumble soggy? ›

Why is my rhubarb crumble soggy? There might be a couple of reasons: - The rhubarb will start to release its juices as soon as its mixed with the sugar so only mix your fruit right before baking. - There's to much moisture in your fruit.

What's the difference between a cobbler and a crumble? ›

Crumble: Crumbles are very similar to crisps, but the name originated in England. Both contain fresh fruit and are covered with a streusel topping that gets baked. Crumble toppings, however, usually do not contain oats, whereas crisp toppings do. Cobbler: Cobblers are a fruit dessert baked with biscuit-style topping.

Why is my crumble topping soggy? ›

Use the Right Amount of Butter

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy.

How do you keep crumble crispy? ›

Slow and steady wins the crisp and crumble race. Baking in a moderate (350-375˚F) gives the fruit time to break down into that saucy goodness. Go too hot and the crumble topping with get too dark before the fruit is ready. You'll be left with too-hard fruit and a burnt topping, which will make both you and us sad.

Does rhubarb have a laxative effect? ›

Rhubarb is a type of laxative called a stimulant laxative. Stimulant laxatives can cause diarrhea and decrease potassium levels. Some medications for inflammation, called corticosteroids, can also decrease potassium levels. Taking these products together might cause potassium levels to drop too low.

Can humans eat raw rhubarb? ›

The stalks of a rhubarb plant are safe to eat. You can even eat them raw—but be warned, they're very tart! However, the large, smooth, heart-shaped leaves are toxic.

Can rhubarb be eaten raw? ›

Raw: Before you do any cooking with rhubarb, you ought to at least try it raw. (Note: Be sure to remove all the leaves, as they are poisonous.) Many suggest dipping the stalk in sugar or some other sweet, such as honey, maple syrup or agave nectar, to mellow its tartness a touch.

What is rhubarb made up of? ›

Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English.

What is crumble topping made of? ›

Crumble topping is a combination of only 3 simple ingredients: butter, flour, and sugar. It adds the perfect sweetness and crunch to any muffin, quick bread, or pie!

What is crumble crust made of? ›

We first need to understand what defines a crumb crust. This is a pie or tart crust made from finely ground crumbs, often cookie crumbs, that's mixed with melted butter and sugar to form a quick and tasty bottom crust.

What is rhubarb and what does it taste like? ›

Rhubarb has an extremely tart flavor that many find unpleasant. It's crunchy like celery when raw, but it becomes soft and after it's cooked. The sour flavor does mellow a little when cooked, but rhubarb is almost always mixed with sugar to counteract the lip-puckering taste.


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