Friday, March 29, 2013

Ginger Rhubarb Crumble with French Vanilla & Ginger Ice Cream

I made this AMAZING dish for our latest brunch and it was SOOOO good. I'm a big fan of both rhubarb and ginger so when I stumbled upon this recipe from the Willams-Sonoma blog Blender, I couldn't wait to make it. I will however, take complete credit for the Vanilla Bean & Ginger ice cream - that was a product of my culinary genius, a complete Amanda original recipe.

Since cooking for brunch, early in the morning is quite the undertaking, I made the 2 components to the dish (the rhubarb mix, and the crumble topping) the night before and refrigerated. In the morning, the only thing I had to do was assemble and bake!


6 Tbs. (3/4 stick) unsalted butter, cut into 1/4-inch cubes1 cup unbleached all-purpose flour
3/4 cup firmly packed light brown sugar
3/4 cup chopped almonds
1/3 cup finely chopped crystallized ginger
1/4 tsp. sea salt
2 lb. rhubarb, trimmed and cut into 3/4-inch pieces
1 Tbs. peeled and minced fresh ginger
3/4 cup granulated sugar


1.  Preheat an oven to 350°F. Lightly butter a shallow 2-quart baking dish.

2.  In a bowl, stir together the flour and brown sugar. Scatter 4 Tbs. of the butter over the top and, using your fingers, 2 knives or a pastry blender, work in the butter until the mixture is crumbly. Add the almonds, crystallized ginger and salt and stir to combine. Set the topping mixture aside.

3.  In a large bowl, combine the rhubarb, fresh ginger and granulated sugar and stir to mix well. Transfer the rhubarb mixture to the prepared baking dish and spread in an even layer. Dot with the remaining 2 Tbs. butter. Sprinkle the topping mixture evenly over the fruit.

4.  Bake until the topping is deep gold and the juices are bubbling, about 1 hour.

French Vanilla & Ginger Ice Cream: Stand Mixer/Ice Cream Bowl Attachment needed

1 1/4 cups Half & Half
4 Egg Yolks
1/2 cup Sugar
1 1/4 cups Whipping Cream
2 teaspoons vanilla
Pinch of Salt 
1/2 cup Crystallized Ginger, cut into very small cubes

In a medium saucepan over medium heat, heat half & half until very hot but not boiling, stiring often, Remove from heat, set aside. 

Place egg yolks and sugar in mixer bowl with wire whisk attached. Turn to speed 2 and mix about 30 seconds or until well blended. Gradually add half & half, mix until blended. 

Return mixture to saucepan, cook over medium heat until small bubbles form around the edge and mixture is steamy, stirring constantly. DO NOT BOIL.

Transfer half & half mixture to a large bowl; stir in whipping cream, vanilla and salt.

Cover and chill, thoroughly, at least 8 hours (YES, 8 hours! I know it sounds obscene but the ice cream really won't set up right if you don't).

Assemble freeze bowl ice cream maker attachment on your stand mixer. Turn to STIR (or lowest speed). Pour chilled ice cream mixture into freeze bowl and continue to stir for 15-20 minutes. Add crystallized ginger with 5 minutes left in the process. 

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