Slow-roasted rhubarb with ginger ice cream

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 25 mins

Plus churning and freezing

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.

Per serving

682 kcalories, protein 6g, carbohydrate 96g, fat 33 g, saturated fat 17g, fibre 2g, sugar 95g, salt 0.16 g

Recipe from Good Food magazine, May 2010.

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Latest comments and suggestions

  • Binder photo Dinky

    12 May 2010

    Dinky commented on this recipe

    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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  • Binder photo Louise

    17 May 2010

    Louise rated and commented on this recipe

    5 stars

    Very good! Served with the shortbread as suggested which was good.

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  • Binder photo gemmap

    31 January 2011

    gemmap rated and commented on this recipe

    5 stars

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

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  • Binder photo Monenna

    11 April 2011

    Monenna rated and commented on this recipe

    3 stars

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

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  • Binder photo Tricia

    10 December 2011

    Tricia commented on this recipe

    Perfect and certainly not too much ginger!

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  • Binder photo Tricia

    22 April 2012

    Tricia rated and commented on this recipe

    5 stars

    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.

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  • Binder photo lizleicester

    24 April 2012

    lizleicester rated and commented on this recipe

    5 stars

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

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  • Binder photo nicki smith

    20 May 2012

    nicki smith rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Oliveoyl

    17 December 2012

    Oliveoyl rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 25 mins

Plus churning and freezing

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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Per serving

682 kcalories, protein 6g, carbohydrate 96g, fat 33 g, saturated fat 17g, fibre 2g, sugar 95g, salt 0.16 g

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