Rhubarb Ice Cream with Crumble Topping

It's a wonder I had enough liquid left to make ice cream. I kept taking spoonfuls of it out of the fridge while it was chilling! Roll your eyes and say Mmmmmmm! moments.  Of course you know how I love rhubarb. And ice cream. 
My mother used to make a frozen raspberry chiffon pie with a crumble crust. I thought that crumble would be perfect with a scoop of this fabulous ice cream sitting on top. It was.

Rhubarb Ice Cream
(I have no idea where I found this recipe)

Ingredients:

1 pound rhubarb, cut into 1/2-inch pieces, about 3 1/2 cups 

1 cup sugar 

3 large egg yolks 

2/3 cup whole milk 

1 cup heavy cream 

Method:

In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over low heat until rhubarb releases its juices, about 5 minutes. Uncover and cook over medium heat, stirring frequently until most of water evaporates and rhubarb has a soft jam like consistency, about 20 minutes. Transfer to a bowl. 

Whisk egg yolks lightly. In a saucepan, combine milk, cream and remaining 1/4 cup sugar. Heat almost to a boil, but don't let it boil. Gradually whisk milk mixture into yolks. Return to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a spoon, about 10 minutes. Using a fine-meshed sieve, strain into a bowl. 

Add rhubarb mixture and cream. Refrigerate for at least 2 hours or as long as overnight. 

Freeze in an ice-cream maker to manufacturer's instructions.

Mother's Crumble

Ingredients: 
1/2 cup melted butter
1/4 cup light brown sugar
1 cup flour
1/2 cup chopped pecans

Method:
In a large baking pan stir the melted butter, brown sugar, flour and nuts with a fork. Bake at 400° for 15 to 20 minutes, stirring frequently. Set aside to cool. After about 10 minutes, crush the pieces with a fork to make a nice crumb consistency.