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Rhubarb and Polenta Crumble with Soured Vanilla Ice Cream

Poached pink rhubarb topped with a crisp toasted almond polenta crumble, served alongside homemade soured vanilla ice cream.

BakingVegetarianDessertIce CreamRhubarb
Estimated Nutrition
Calories
777.7
kcal / serving
3110.8 kcal total
Carbs
75.1g
per serving
300.2 g total
Fat
48.9g
per serving
195.4 g total
Protein
9.6g
per serving
38.2 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
85
g
Caster Sugar
for the ice cream
50
g
Caster Sugar
for the crumble
2
drop
Vanilla Extract
pure
75
g
Light Soft Brown Sugar
Dairy
3
piece
Egg Yolk
medium, free-range
250
ml
Whole Milk
200
ml
Double Cream
100
ml
Crème Fraîche
75
g
Unsalted Butter
chilled, chopped
Fruits
1
strip
Orange Zest
pared
GrainsCereals
60
g
Plain Flour
40
g
Polenta
medium ground
Liquids
200
ml
Ginger Wine
NutsSeeds
1
piece
Vanilla Pod
split lengthways
50
g
Almond
blanched
1
pinch
Salt
Vegetables
250
g
Rhubarb
young pink, cut into 2.5cm batons

Method

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