Slow-roasted rhubarb with ginger ice cream

The combination of rhubarb and ginger is sharp and cleansing – an ideal way to finish a dinner party

  • Prep:20 mins
    Cook:1 hrs 25 mins
    Plus churning and freezing
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 682
  • fat 33g
  • saturates 17g
  • carbs 96g
  • sugars 95g
  • fibre 2g
  • protein 6g
  • salt 0.16g


  • 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


  1. 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.

  2. 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.

  3. 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.

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