Recipe for Poached Rhubarb with Stem Ginger Ice Cream - Poached Rhubarb with Stem Ginger Ice Cream Recipe
Free Recipe for Poached Rhubarb with Stem Ginger Ice Cream by Sarah Raven
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ireland-guide.com.
Ingredients
- Juice and grated zest of 3 oranges
- 2 tablespoons muscovado sugar
- 3 star anise
- 6 rhubarb stems (about 800g/13/4 lb)
- 4cm piece of ginger root, peeled and thinly sliced
- 568ml/1 pint milk
- 100g/ scant 4oz caster sugar
- Few drops of good vanilla extract
- 220g/scant 8oz sweetened condensed milk
- Pinch of salt
- 475ml/3/4 pint whipping or double cream
- 6 pieces of stem ginger, finely chopped
- 2 tablespoons ginger syrup
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