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Flavorful Rhubarb Miso Crumble Recipe with Easy Black Sesame Ice Cream

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A unique dessert combining tangy rhubarb with a savory miso crumble topping, paired perfectly with nutty black sesame ice cream. This recipe offers a fresh twist on a classic crumble with a balance of sweet, salty, and umami flavors.

Ingredients

Scale
  • 4 cups (600g) fresh rhubarb stalks, chopped into 1-inch pieces
  • ½ cup (100g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup (125g) all-purpose flour
  • ½ cup (45g) rolled oats
  • ⅓ cup (70g) light brown sugar
  • 2 tablespoons white miso paste
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (30g) flaked almonds (optional)
  • ¼ cup (60g) black sesame paste
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • ⅓ cup (70g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large egg yolks

Instructions

  1. Prepare the Rhubarb Filling: In a medium bowl, toss the chopped rhubarb with sugar, lemon juice, vanilla extract, and cornstarch until evenly coated. Let it sit for 10 minutes.
  2. Make the Miso Crumble Topping: In a mixing bowl, combine flour, rolled oats, brown sugar, and white miso paste. Cut in the cold, cubed butter using fingers or a pastry cutter until mixture resembles coarse crumbs. Stir in flaked almonds if using. Optionally pulse briefly in a food processor without overworking.
  3. Assemble and Bake: Preheat oven to 375°F (190°C). Pour rhubarb filling into a 9-inch baking dish and evenly sprinkle miso crumble topping over it. Bake for 35-40 minutes until topping is golden brown and filling bubbles around edges.
  4. Prepare the Black Sesame Ice Cream Base: Heat milk, cream, and half the sugar in a saucepan over medium heat until warm (about 170°F / 77°C). Whisk egg yolks with remaining sugar until pale and thick. Slowly temper yolks by adding warm milk mixture while whisking constantly. Return mixture to saucepan and cook gently, stirring until thick enough to coat the back of a spoon (about 175°F / 80°C). Strain through a fine mesh sieve.
  5. Mix in Black Sesame Paste and Chill: Whisk black sesame paste and vanilla extract into warm custard until smooth. Cool slightly, then refrigerate at least 4 hours or overnight.
  6. Churn the Ice Cream: Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (20-30 minutes). Without a machine, freeze in a shallow container and stir every 30 minutes until firm.
  7. Serve: Spoon warm rhubarb miso crumble into bowls and top with a generous scoop of black sesame ice cream. Enjoy immediately.

Notes

[‘Keep butter cold for the crumble topping to ensure a crumbly texture.’, ‘Do not overmix the crumble topping to avoid greasy or dense texture.’, ‘Taste rhubarb before adding sugar and adjust sweetness as needed.’, ‘Temper egg yolks slowly to avoid scrambling.’, ‘If ice cream is too icy without a machine, add a tablespoon of vodka or neutral spirit to reduce ice crystals.’, ‘Start chilling the ice cream base early to save time.’, ‘Crumble topping can be made a day ahead and refrigerated.’, ‘Use white or yellow miso for milder flavor; avoid dark or red miso.’, ‘Black sesame paste can be substituted with tahini or peanut butter for a different flavor.’, ‘For dairy-free version, use coconut milk and vegan butter.’, ‘For gluten-free crumble, substitute all-purpose flour with almond flour.’]

Nutrition

Keywords: rhubarb crumble, miso crumble, black sesame ice cream, unique dessert, umami dessert, easy crumble recipe, homemade ice cream, seasonal dessert

Find it online: https://blingbite.com/flavorful-rhubarb-miso-crumble-recipe-with-easy-black-sesame-ice-cream/