Slow-roasted rhubarb with ginger ice cream
By Matt Tebbutt
The combination of rhubarb and ginger is sharp and cleansing – an ideal way to finish a dinner party
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Prep:20 mins
Cook:1 hrs 25 mins
Plus churning and freezing - Serves 6
- More effort
Nutrition per serving
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kcal 682
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fat 33g
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saturates 17g
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carbs 96g
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sugars 95g
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fibre 2g
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protein 6g
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salt 0.16g
Ingredients
- 800g best-quality rhubarb, sliced into thumb-size chunks
- 100ml dessert wine (optional)
- 300g caster sugar
- 2 oranges, zest removed in large strips
- 200g stem ginger, very finely chopped, plus a few tsp of syrup
- 250ml full-fat milk
- 4 egg yolks
- 85g caster sugar
- 300ml double cream
- shortbread rounds (optional), to serve
Method
Make the ice cream: tip the ginger and syrup into a pan with the milk, bring to the boil, then remove from the heat. Allow to cool and infuse, then taste – add more ginger if you like a stronger flavour.
Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. Pour on the boiled milk, stirring non-stop, until completely mixed, then pour back into the pan. Cook over a gentle heat, stirring constantly, until it thickens and coats the spoon. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.
Tip the rhubarb into a baking dish, pour over the wine (if using) and scatter over the sugar and zest. Cover with baking paper and bake in a low oven at 140C/ 120C fan/gas 1 for 1 hr or until tender. This slow method keeps the rhubarb’s shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.
