Rhubarb pie with vanilla ice cream

This yummy crumble pie balances the sour from the rhubarbs with the sweet crumble dough, the soft filling with the crunchy topping and the warm pie with the cold ice cream. Another lovely filling variation for this pie would be to add 100g (3.53 oz) strawberries!
Components
Vanilla ice cream
Rhubarb jam
Crumble dough

Ingredients 4 servings

Vanilla ice cream
300 ml (10.14 fl oz) milk
200 ml (6.76 fl oz) cream
80 g (2.82 oz) egg yolks
50 g (1.76 oz) sugar
1 vanilla pod

Rhubarb jam
200 g (7.05 oz) rhubarbs
100 g (3.53 oz) sugar
100 ml (3.38 fl oz) water

Crumble dough
20 g (0.71 oz) water
50 g (1.76 oz) sugar
100 g (3.53 oz) wheat flour
150 g (5.29 oz) unsalted butter, cold

instructions

Vanilla ice cream
Bring the milk, cream, sugar and vanilla pod to a boil and steep for 5 minutes.
Prepare an ice bath.
Reheat the milk mixture to the boiling point.
Put the egg yolks in a bowl and stir in a third of the hot milk mixture, then pour that back into the hot milk.
Heat the custard to 84° C (183.2 degrees Fahrenheit) and put the pot immediately on the ice bath.
When the ice cream is cool, refrigerate for at least 3 hours.
Churn in an ice cream maker.
Freeze until hardened, approximately 1 hour.

Rhubarb jam
Rinse and cut the rhubarb stalks in small pieces.
Boil the rhubarb with the sugar and water until the jam becomes thick, approximately 5 minutes.
Transfer the jam into 4 serving size pie ramekins.

Crumble dough
Preheat oven to 180° C (356 degrees Fahrenheit)
Mix sugar, flour and butter in a food processor until it resembles a grainy flour.
Pour the mixture into a bowl and add the water. Work quickly with your hands just to combine the ingredients and to form a crumble.
Put the crumbles on top of the rhubarb jam in the ramekins.
Bake in the oven for 15 minutes or until the crumble is golden brown.

Assembly
Serve the pies with ice cream on top.