Friday, 4th May 2012

Rhubarb Crumble with Pecan-Vanilla Ice Cream

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.

 Rhubarb Crumble with Pecan-Vanilla Ice Cream

One year ago: Rhubarb Streusel Tart


2 Responses so far.

  1. Sandy says:

    Gefällt mir sehr gut! Von allem etwas – süß, sauer, knusprig, cremig – und bezaubernd angerichtet.

  2. Crumble…lecker! Immer und mit allem!

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