Rhubarb Crumble With Fresh Mint Ice Cream

Vibrant in color and flavor, this dessert is among spring’s first locally grown delights. We make a homemade mint ice cream that is a perfect match.

March 01, 2015


Preheat oven to 425°.

Combine rhubarb, sugar, vanilla and lemon juice in a large bowl. Set aside.

In a separate bowl, combine light brown sugar, flour, oats and salt. Cut in butter with a pastry cutter or fork (or fingers) until mixture is crumbly. Refrigerate 10–15 minutes.

Divide rhubarb in individual oven-safe ramekins, or arrange in a medium-sized baking dish. Loosely sprinkle the crumble over the top. Bake for 25–30 minutes, or until browned and slightly crispy. Cool for 10 minutes. Serve with a scoop fresh mint ice cream on top.

Recipe by Christopher Bender and David Crowell, Chef/Owners, Stoneacre Pantry, Newport

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  • 4 cups rhubarb, washed and cut in ½-inch pieces
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh-squeezed lemon juice
  • ½ cup light brown sugar
  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • Pinch salt
  • ¼ cup cold unsalted butter, cut into cubes
  • 4 cups fresh mint ice cream*
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