This easy no-churn ice cream is a cross between ice cream and sorbet
1 Preheat oven to 190°C mark 5. For the crumble, put the butter and flour into a medium bowl. With your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the sugar. Squeeze the mixture into large clumps and scatter on to a baking tray . Set aside.
2 Cut the rhubarb into rough 5cm pieces. Wash under cold water, then tip into a roasting tin and mix in the sugar. Cover with foil. Bake the crumble and rhubarb in the oven; bake the crumble for about 15min until golden, and the rhubarb for 20-25min, until soft and tender. Set the crumble aside to cool. Tip the rhubarb into a blender or food processor and whizz to a purée. Cool.
3 Break the cooled crumble into rough 5cm pieces. In a large bowl, whiskthe cream, condensed milk and vanilla paste to soft peaks. 4 Whisk all but 3tbsp of the cooled rhubarb purée into the cream mixture, then fold through a third of the crumble. Scrape into a freezer-proof tin or dish. Drizzle over the remaining rhubarb purée, then marble through with a skewer or knife. Scatter over the remaining crumble pieces. Cover with clingfilm and freeze for 6-8hr, or until solid.
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