This recipe moved quickly after it’s first baking into my classic repertoire. I’m now making it since years and every time when it’s rhubarb season this dish is the first to be made.
In this recipe rhubarb is likely to be loved by everyone. The scoop of ice cream is not mandatory, it’s a must, because the crumble tastes a lot of better with the ice cream. Probably because of the old game of hot and cold. Of course basically every kind of ice cream fits, but I prefer dairy ice cream to fruit ice cream here. Nut ice cream is a perfect accompaniment as well as vanilla ice cream. So I just combined the two of them.
Homemade vanilla ice cream just isn’t comparable to that buyable crap. I never never never liked vanilla ice cream. I never ever ate it. The last year I made it myself the first time in my life. Since then I know how delicious vanilla ice cream can be!
An ice cream containing pecans can’t be bad at all, because everything containing pecans is scrumptious. Unfortunately pecans aren’t very well known here in Germany and very hard to get. This is incredibly sad, because that nut is so delicious. But if you search the internet, you’ll find a few sources for them.
One year ago: Rhubarb Streusel Tart
serves 4-6 persons
For the streusel:
3 Tbsp chopped almonds
150 g butter
150 g granulated sugar
1 pinch of salt
zest of half an organic lemon
1 Tbsp vanilla sugar
300 g flour
For the rhubarb:
750 g rhubarb
some splashes of lemon juice
1 Tbsp corn starch
60 g sugar
Mix the ingredients for the streusel and combine them until you get streusel, either with your handheld mixer or your food processor/stand mixer. Cool the streusel in the fridge.
Preheat the oven to 175° C. Grease a baking dish.
Rinse, clean and cut the rhubarb in 2 cm pieces. Sprinkle with a splash of lemon juice. That reduces the tartness of the rhubarb (funny, but true). Mix the rhubarb, with the corn starch and the sugar. Place it in the baking dish. Spread the streusel on top.
Bake the crumble 20-30 minutes (it really depends on your oven), until it’s golden brown. Let cool down a bit. Dust with powdered sugar, if you like.
Serve with ice cream.
Pecan-Vanilla Ice Cream
yields about 800 ml
300 ml heavy cream
200 ml whole milk
75 g sugar
1 vanilla bean, split lengthwise and seeds scraped out
3 egg yolks
1 tsp vanilla extract
150 g pecans, chopped
Pour 200ml cream into a large bowl. Set a mesh strainer over the top. Warm the rest of the cream and the milk with the sugar in a saucepan. Add the vanilla seeds and the vanilla bean. Cover, remove from the heat and let it steep for 30 minutes.
Whisk the egg yolks together. Pour the warm vanilla milk (bean removed) into the egg yolk, whisking. Pour everything back into the saucepan.
Heat on medium heat and stir the mixture constantly. You’ll benefit from a thermometer, which will show you the right moment, when the eggs are done. That will be between 77°C and 79°C. Above 85°C you will have scrambled eggs. Otherwise keep cautioned, the egg mixture will thicken a bit. That’s the moment! Remove the saucepan from the heat and pour through the mesh strainer into the cream. Remove the mesh strainer and stir together. Add the vanilla extract.
Chill the mixture in the freezer thoroughly.
Freeze in your ice cream maker according to the manufacturer’s instructions.
Fold in the chopped pecans.
Perfect accompaniment for crumbles, especially rhubarb.