Slow-roasted rhubarb with ginger ice cream

Slow-roasted rhubarb with ginger ice cream

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 25 mins Plus churning and freezing

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
682
protein
6g
carbs
96g
fat
33g
saturates
17g
fibre
2g
sugar
95g
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

For the ice cream

  • 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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Method

  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.

Recipe from Good Food magazine, May 2010

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Comments

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Olivoyl's picture
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Excellent ginger ice cream recipe. I was a bit concerned about the 682 calories per portion so I used half fat elmlea instead of double cream. No-one could tell the difference!

nickismithy's picture
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served this as part of a medley of dainty rhubarb puds; rhubarb fool served on meringue base topped with the rhubarb, rhubarb jelly, rhubarb mille fuille and served the ice cream in quenelles on little piles of crumbled ginger nut biscuits drizzled with rhubarb syrup and it was the star of the plate! absolutely yum yum!

lizleicester's picture
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Only did the rhubarb but it was the best I've ever done (and we grow a lot!)

98normandy's picture
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21/4/12 I started to make this and then realised that the unit for my ice cream machine wasn't in the freezer so the ginger had to infuse for about 5 hours until I thought it was cold enough to try. It wasn't quite but nevertheless the ice cream was untterly delicious and not at all too gingery. All my friends loved it too. Will defo make again.
The method for cooking the rhubarb meant it kept its' shape and was very tasty too.

petherick's picture

Perfect and certainly not too much ginger!

monenna's picture
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The ice-cream was way to gingery. I'd recommend halving the quantity of ginger.

glouisep85's picture
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Amazing, perfect sweet and tender rhubarb. But the ice-cream was absolutely fantastic so creamy and beautiful ginger flavour, will definately be making again!

lulrick's picture
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Very good! Served with the shortbread as suggested which was good.

mrblue2's picture

Served this as a Saturday night dessert when having friends for dinner. Went down very well and everyone enjoyed it. The only trouble was I did not have enough to give the 8 friends seconds!!! Will definately make again - very special, with biscuits on the side.

Dinky

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