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Perfect Strawberry Rhubarb Miso Crumble Recipe with Easy Ginger Ice Cream

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A cozy and adventurous dessert combining a strawberry rhubarb crumble enriched with white miso topping and paired with a refreshing homemade ginger ice cream.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (about 450g)
  • 2 cups fresh rhubarb stalks, chopped into 1-inch pieces (about 250g)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (120g)
  • 1/2 cup rolled oats (45g)
  • 1/3 cup brown sugar (70g)
  • 2 tablespoons white miso paste
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup whole milk (240ml)
  • 1 cup heavy cream (240ml)
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the fruit filling: In a large bowl, gently toss the chopped rhubarb and halved strawberries with granulated sugar, lemon juice, cornstarch, and vanilla extract. Coat evenly and set aside for 10 minutes.
  2. Make the miso crumble topping: In a separate bowl, whisk together flour, rolled oats, brown sugar, ground cinnamon, and salt. Add white miso paste and cold cubed butter. Use a pastry cutter or fingers to mix until coarse crumbs with some pea-sized pieces form.
  3. Assemble the crumble: Preheat oven to 350°F (175°C). Pour fruit filling into a 9-inch baking dish and spread evenly. Sprinkle miso crumble topping evenly over the fruit without packing it down.
  4. Bake the crumble: Bake for 40-45 minutes until topping is golden brown and filling bubbles around edges. Cover loosely with foil if topping browns too fast.
  5. Prepare the ginger ice cream base: Combine whole milk, heavy cream, and grated ginger in a saucepan. Warm over medium heat until just simmering, then remove and steep for 15 minutes.
  6. Make the custard: Whisk egg yolks with sugar until pale and thick. Slowly temper yolks by whisking in warm milk mixture. Return to saucepan and cook over low heat, stirring constantly until thick enough to coat the back of a spoon (about 170°F or 77°C). Do not boil.
  7. Strain and chill: Strain custard through a fine sieve to remove ginger bits. Stir in vanilla extract. Cool to room temperature, then refrigerate at least 4 hours or overnight.
  8. Churn and freeze ice cream: Pour chilled custard into ice cream maker and churn per manufacturer instructions until soft-serve consistency. Transfer to container and freeze 2-3 hours until firm.
  9. Serve: Spoon warm strawberry rhubarb miso crumble into bowls and top with a generous scoop of ginger ice cream.

Notes

If topping browns too fast, cover loosely with foil halfway through baking. Use fresh, firm rhubarb for best texture. White miso paste is preferred for mild flavor. For gluten-free, substitute flour and oats as suggested. For dairy-free ice cream, use coconut milk and cream. No-churn ice cream method possible with whipped cream and sweetened condensed milk.

Nutrition

Keywords: strawberry rhubarb crumble, miso crumble, ginger ice cream, spring dessert, summer dessert, fruit crumble, homemade ice cream, umami dessert

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