MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Crumble Ice Cream
Categories: I scream, Grains, Fruits
Yield: 3 Pints

3 c Diced fresh rhubarb
+=OR=+
3 c Sliced frozen rhubarb
2/3 c Sugar + 3/4 cup sugar;
- divided
2/3 c Water
1 tb Butter
1/3 c Quick-cooking oats
1 tb Brown sugar
1/4 ts Ground cinnamon
1 1/2 c Heavy whipping cream
1 1/2 c Half & Half cream
1 ts Vanilla extract

Place rhubarb, 2/3 cup sugar and water in a small
saucepan; bring to a boil, stirring occasionally. Reduce
heat; simmer, until rhubarb is softened and mixture is
thickened, 8-10 minutes. Cool completely.

In a small skillet, melt butter over medium-high heat.
Add oats, brown sugar and cinnamon; cook and stir until
oats are coated, 45-60 seconds. Remove to a bowl; cool
completely.

In a bowl, whisk together cream, half-and-half, vanilla
and remaining sugar until sugar is completely dissolved.
Fill cylinder of an ice cream maker no more than
two-thirds full. Freeze according to manufacturer’s

directions. During the last 5 minutes of processing, add
oat mixture, breaking up any large crumbles before
adding.

Transfer half the ice cream to a 1-quart freezer
container; drizzle with half the rhubarb mixture. Using
a knife, cut through mixtures in a zigzag pattern to
swirl. Repeat with remaining ice cream and rhubarb.
Freeze, covered, until firm, about 4 hours.

Shannon Dobos, Calgary, Alberta

Makes: 1 1/2 quarts

RECIPE FROM: https://www.tasteofhome.com

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