This ice cream was soooo good in between the shortbread hearts. The recipe should be enough for about eight sandwiches, even if you eat a few (er, several) bites while assembling them.
Rhubarb: 1/2 pound rhubarb cut into 1/2” slices
1/3 cup sugar
juice of 1/2 lemon
Cook everything together for about 10-15 minutes, until is as smushy as you desire, but make sure it’s jammy and not liquidy still. Squeeze in lemon. Let cool before putting in ice cream.
Crumble: 1 cup flour
1/4 cup brown sugar
1 teaspoon salt—I like it salty so you can use less if you want.
1/2 teaspoon ground ginger
4 (half a stick) tablespoons butter, melted, salted or unsalted, whatever you have
Preheat oven to 350. Whisk dry ingredients with a fork, then add melted butter and mix. Spread evenly onto cookie sheet lined with parchment so you don’t have to wash it later. Cook about 10 minutes or until brown. Let cool.
David Lebovitz’s vanilla ice cream, omit vanilla (I know it sounds crazy to take the vanilla out of vanilla ice cream, but with all the other components in the ice cream, especially the tart rhubarb, you won’t want it!) add 1 teaspoon of ground ginger at any point
In the last minutes of churning, spoon crumble into ice cream. After churning, spoon in rhubarb and mix in but not thoroughly. If you accidentally do it thoroughly, do not sweat it. Put into plastic containers, cover, and freeze for at least four hours. Let soften a bit before assembling sandwiches.