Slow-roasted rhubarb with ginger ice cream - Good Food Middle East
The combination of rhubarb and ginger is sharp and cleansing – an ideal way to finish a dinner party
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Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Freezer
- Kitchen scale
- Saucepan
- Mixing bowl
- Spoon
- Baking dish
- Parchment paper
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
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
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