Slow-roasted rhubarb with ginger ice cream recipe | Good Food
The combination of rhubarb and ginger is sharp and cleansing - an ideal way to finish a dinner party, from BBC Good Food magazine.
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Cooking tools:
- Ice cream maker
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Spoon
- Whisk
- Baking dish
- Parchment paper
- Oven
- Stove
- Freezer
- Chef's knife
- Cutting board
- Microplane
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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