• Preheat the oven to 375°F (190°C).
• Make the crumble by rubbing the flour, butter and brown sugar together until it forms pea-like crumbs, then put onto a baking sheet. Set aside.
• Wash the rhubarb and cut into bite sized pieces and put into a shallow baking dish along with the lemon juice and sugar; mix well.
• Place this dish in the lower part of the preheated oven, and the crumble on a higher shelf. Bake the crumble for about 10 to 12 minutes, then remove from the oven. Continue to bake the rhubarb for another 15 to 20 minutes, or until it is soft, then remove from the oven and allow to cool.
• When the rhubarb is cool, use a stick blender or food processor to puree the fruit until it is smooth. Place in a covered bowl in the refrigerator until needed.
• Break up the crumble into pieces and set aside about one quarter of the crumbs for topping the ice cream.

With ice cream maker:

• When you are ready to process the ice cream, mix the cream into the rhubarb puree and pour into the prepared ice cream maker and process according to manufacturer’s directions (or until it looks like soft whipped cream).
• Add the crumble pieces at the last minute of processing; when mixed well, stop the machine and put the ice cream in a container that can be frozen. Place in freezer for a minimum of 4 to 6 hours before serving. I like to add some of the reserved crumble to the top of each serving.

Without ice cream maker:

• If you don’t have an ice cream maker, freeze the cream and rhubarb (without the crumble) for 3 or 4 hours, then beat and freeze for 2 more hours.
• Beat again, and this time add the crumble, freeze for 4 to 6 hours, then serve.