Rhubarbamom Crisp Ice Cream

Week four already! Is it just me or did the month fly by? For our last ice cream adventure in National Ice Cream Month, I’ve saved my favorite of this year’s collection.

Rhubarbamom Crisp Ice Cream {{Baking Bytes}}

I had actually set out to make another recipe (which I may still revisit another time), but lost motivation with that one after coming across the pairing of rhubarb and cardamom. I am a huge cardamom fan (second only to cinnamon) and I love the twist it brings to otherwise classic desserts. Rhubarb pie and crisp are two of my favorite things, and I personally prefer the filling unadulterated by an accompanying fruit. Tart rhubarb and a side of ice cream are a match made in delicious heaven, so I decided to roll the whole thing into one. Inspired in name by the Rhubarbian cocktail at Nordic Brewworks, rhubarbamom crisp ice cream was born.

Rhubarbamom Crisp Ice Cream {{Baking Bytes}}

An easy rhubarb cardamom compote is the major component of this particular ice cream. Smooth, tart, and just a little spicy, it would be just as great on toast or pancakes as it is swirled into this creamy dessert. It’s also an excellent way to use up last year’s rhubarb to make room for this year’s new crop.

I mixed my standard ice cream base with a generous amount of compote, choosing not to add additional sugar. This results in a lovely tart finish, but does have the side effect of the ice cream freezing rather harder than usual. You can definitely increase the sugar if you prefer a sweeter dessert or simply want to be able to enjoy the finished product straight out of the freezer.

Rhubarbamom Crisp Ice Cream {{Baking Bytes}}

To accompany the creamy ice cream and tart compote, I baked a small batch of oatmeal crisp topping. Baked slightly crispier than you might prefer solo, it softens slightly amidst the ice cream into the perfect crunchy and creamy combination. It’s addicting on its own so do your best not to eat all straight off the pan while it cools.


After the ice cream churns, you’ll layer it into the container with extra compote and the crumbled topping before freezing. The pretty swirl and crispy oatmeal found in every bite are not only visually pleasing, but superbly delicious. If desired, top with a dollop of addition compote and crisp, and enjoy as the perfect end to a hot summer day.

Rhubarbamom Crisp Ice Cream

Makes about 6 cups


2 cups heavy whipping cream
2 cups rhubarb cardamom compote, divided (below)
1 cup half and half
1/2 cup egg beaters
1/4 cup sugar, optional1
1 cup oatmeal crisp topping (below)


  1. In a medium bowl, whisk together cream, half and half, egg beaters, and 1 1/2 cups rhubarb cardamom compote. Taste, and add sugar if desired.
  2. Chill until completely cooled, at least four fours. Place a freezer-safe bowl into your freezer.
  3. Freeze mixture according to your ice cream maker’s directions.
  4. Spoon 1/4 of the mixture into your chilled container. Drizzle with a spoonful of additional rhubarb cardamom compote and 1/4 cup oatmeal crisp topping.
  5. Repeat layers with remaining ice cream, then freeze until firm.
  6. Soften on the counter for about 20 minutes prior to serving.


I personally did not add more sugar because I like my rhubarb desserts to be quite tart. If you prefer a sweeter experience or don’t want the ice cream to freeze quite so hard, add the extra amount.

Rhubarb Cardamom Compote

Makes about 2 cups


4 cups frozen rhubarb, thawed and drained
1 cup sugar
1 tsp lemon juice
6-10 cardamom pods, seeded
1/2 tsp cinnamon


  1. In a medium saucepan, combine all ingredients.
  2. Heat over medium, stirring often, until rhubarb is softened and breaks apart.
  3. Use an immersion blender to puree the compote until smooth.
  4. Let cool on the counter briefly, then store in the refrigerator until ready to use.



Oatmeal Crisp Topping

Makes about 2 cups


1/2 cup flour
1/2 cup old-fashioned oats (not quick oats)
1/2 cup brown sugar (not packed)
1/2 tsp cinnamon
1/4 tsp baking powder

1/2 cup butter, cold


  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with a silicon mat or parchment paper.
  2. In a large bowl, whisk together all the dry ingredients.
  3. Use a box grater to grate cold butter directly into the bowl (or dice it by hand and add it).
  4. Mix together with your hands, mashing the butter into the flour mixture until well combined.
  5. Crumble onto prepared baking sheet, then bake 10-15 minutes or until lightly browned.
  6. Let cool completely, then crumble into an airtight container and store on the counter until ready to use.


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