675g/22oz rhubarb, cut into 2.5cm lengths
50g/2oz caster sugar
For the crumble
110g/31/2 oz white flour
55g/2oz caster sugar
50g/2oz muscavado sugar
55g/2oz chopped unpeeled almonds
For the ice-cream
1 pint/600ml double cream
1 pint/600ml milk
2 vanilla pods split in half lengthwise
9 organic free-range egg yolks
170g/6oz caster sugar
Stew the rhubarb gently with the sugar in a covered casserole dish until just soft (about eight minutes). Taste and add more sugar if needed. Spoon into a 1 litre/2 pint pie dish and allow to cool slightly.
For the crumble, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add both types of sugar and the almonds. Mix lightly and sprinkle over the rhubarb.
Bake in a moderate oven at 180C/350F/Gas4 for 30-45 minutes or until the topping is cooked and golden. Serve with the ice-cream (see below) or thick double cream.
For the ice-cream, place the cream, milk and vanilla in a heavy-based saucepan and bring to a simmer. Remove from the heat and set aside to infuse for 20 minutes.
Then place the yolks and sugar in a bowl and beat well to combine. Return the milk to a gentle heat and pour over the egg and sugar, beating as you do so.
Pour the mixture back into the pan and cook over a gentle heat, stirring until it thickens enough to coat the back of the spoon; this may take up to 10 minutes. Remove from the heat, strain into a bowl and set aside to cool.
Once cooled completely, pour into an ice-cream maker and churn until thickened. If you do not own one, place the mixture into a container in the freezer, removing after an hour or so to stir. Then return to the freezer to set.