Menu
Slow-roasted rhubarb with ginger ice cream

Slow-roasted rhubarb with ginger ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

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

More effort

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: per serving

  • kcal682
  • fat33g
  • saturates17g
  • carbs96g
  • sugars95g
  • fibre2g
  • protein6g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g best-quality rhubarb, sliced into thumb-size chunks

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100ml dessert wine (optional)
  • 300g caster sugar
  • 2 oranges, zest removed in large strips

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the ice cream

  • 200g stem ginger, very finely chopped, plus a few tsp of syrup
  • 250ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 egg yolks
  • 85g caster sugar
  • 300ml double cream
  • shortbread rounds (optional), to serve

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (9)

Olivoyl's picture
5

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
5

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
5

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

98normandy's picture
5

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
3

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

glouisep85's picture
5

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
5

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.