Vanilla Rhubarb with Pecan Crumble

Naturally, we’re continuing down spring’s path of locally grown produce. And for those of you who visited our pint sale last weekend, you may be thinking that we’re walking backwards down that path, because this week’s flavor was actually for sale last week. Fortunately, for two lucky peeps, there are a few pints left. This week we’re featuring one of spring’s first harvests, rhubarb, with this week’s flavor, Vanilla Rhubarb with Pecan Crumble.



RhubarbRhubarb, Sugar, Lemon Zest, and Lemon JuiceRhubarb Jam






As in year’s past, the rhubarb that we use in our ice cream is actually an heirloom variety that was passed down to me from my father-in-law. My father-in-law got his split from his parents’ old farm near Milwaukee, Wisconsin years ago. You might say, rhubarb is rhubarb, but in my opinion, it tastes better knowing where it came from. To make our vanilla rhubarb base, we first add a little Madagascar vanilla to our standard cane sugar base. We then make a rhubarb jam, first by chopping up our rhubarb, and then cooking it down in a pot with lemon juice, lemon zest and cane sugar. The fibers of the rhubarb break down and form a beautiful jam, which we swirl into our vanilla base before packaging.



Pecans, Graham Crackers, Flour, and Brown SugarPecan Crumble mixed with cold butterPecan Crumble

We decided we wanted a little crunch time in this one, and pecans and graham crackers came to mind, so we decide to make a shortbread style crust. The pecans and graham crackers get pulsed in the food processor with flour, brown sugar and salt. The dough is pressed out on a sheet pan and baked until crusty. The crust chunkers are broken up and crumbled into the ice cream at the end of the churn.



Vanilla Rhubarb with Pecan Crumble




It’s an irresistibly smooth vanilla ice cream swirled with Minnesota grown rhubarb jam, all studded with crunchy crumbles of pecan graham cracker crust. It’s the next stop on spring’s path.

Like to try some? You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 6/6/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!





4 Replies to “Vanilla Rhubarb with Pecan Crumble”

  1. I really wanted to try this one, but you didn’t seem to have any left when I was there. fingers crossed.

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