Saturday, 25 May 2013 - , , , , , 0 comments

SLICECREAM PARLOUR : #4 Rhubarb & Custard Crumble 'Icecream'

Every week throughout the Summer, I will be revealing a new flavour of delicious 'icecream' using a frozen banana base to create an array of delicious, low-fat and exciting recipes.


 This week, my chosen flavour is my
Slice-of-Slim version of a traditional British pudding favourite...
Rhubarb & Custard with a Crumble Topping!


This recipe makes 3-4 portions.
It requires a little pre-prep time but is SO worth it!

It works out to;

3pp/approx.140kcal per portion
for 3 generous portions
2pp/100kcal per portion
for 4 small portions


You Will Need:
(For 3 generous or 4 small portions)

3 sticks fresh rhubarb
1 tablespoon artificial granular sweetener

1 sachet WeightWatchers custard
150ml boiling water

1 batch of frozen banana 'icecream' base using 2 medium or large frozen bananas.
(Click HERE for recipe)

1 1/2 teaspoons vanilla paste/essence

3 individual packs WeightWatchers cookies
(Digestives, Cinnamon & Raisin
or Lemon & Ginger - 6 cookies in total)


Start by making up the sachet of WeightWatchers custard according to the packaging.
(You can use any reduced fat custard powder but you may need to check the propoints of the brand you use).
I use less water than suggested (150ml) so that the custard is very thick.

Gently dollop the custard into an ice-cube tray. This amount of custard made 12 cubes in my tray. Allow to cool, then freeze for at least 3-4 hours or until the custard is solid.

Chop up the fresh rhubarb into chunks. Pop in a bowl with 1 tablespoon artificial sweetener. Cover and microwave for 2-3 minutes until soft. You could cook on the hob if you prefer.

Pop the cooled, cooked rhubarb into an ice-tray and freeze for 3-4 hours until frozen solid like the custard...then the fun can begin! 

Make a batch of banana 'icecream' base. Pop it into a mixing bowl.

Add the vanilla paste or essence. I have started using this brand. Although it is expensive, it is much cheaper than buying vanilla pods and lasts for ages. Once opened, keep it in the fridge.
This really enhances the 'custard' flavour in the finished dish.

Put the banana 'icecream' base into a mixing bowl. Get the frozen rhubarb and custard out of the freezer, ready to blitz. The beauty of having them in ice-cube trays is that if you are only making 1 or 2 portions, you can easily allocate the amount you need.

Crush the biscuits roughly for the crumble topping.
Keep them in the packaging to do this-it makes much less mess!

Blitz the rhubarb and custard until they are at the 'crumble' or 'cous cous' stage - basically small, granular pieces but not smooth like the banana. This makes little pieces of rhubarb sorbet and creamy custard pieces that melt on your tongue and have a different texture to the smooth banana base. If you prefer it blended, mix it all with the banana initially.

Mix the rhubarb and custard mixture into the banana and vanilla 'icecream'.

Distribute into serving dishes then scatter generously with the crushed biscuits to make your crumble topping.


Serve immediately and enjoy.
At this stage, the 'icecream' is very soft. I love it like this, but if you want it to firm up again, pop it back into the freezer before adding the biscuit 'crumble' topping, for 15-20 minutes.
Don't leave it too long as it goes rock hard and ice crystals will form-it's never the same amazing texture if you totally re-freeze it, and takes ages to defrost to an edible texture.


Rhubarb and Custard Crumble-iscious!



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