Name: Slow-roasted rhubarb with ginger ice cream
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 6
Cuisine: British
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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Slow-roasted rhubarb with ginger ice cream

Slow-roasted rhubarb with ginger ice cream

Matt Tebbutt

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Serves 6

More effort

Prep: 20 mins

Cook: 1 hr and 25 mins

Plus churning and freezing

A star rating of 4.3 out of 5.10 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal682
fat33g
saturates17g
carbs96g
sugars95g
fibre2g
protein6g
salt0.16g

low

Method

step 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.
step 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.
step 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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A star rating of 4.3 out of 5.10 ratings

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