Roasted Rhubarb With Ginger
In this delightful recipe, you'll create a deliciously creamy stem ginger ice cream that beautifully complements the tangy sweetness of slow-baked rhubarb. The gentle heat infuses the flavors together perfectly, resulting in a refreshing and satisfying treat. Enjoy the vibrant colors and rich aromas as you savor this delightful dessert.
— Constant Cookbook
Ingredients
- 8 stalks rhubarb , cut into short lengths
- 1 tbsp caster sugar
- 2 pieces stem ginger in syrup, drained and finely sliced, plus syrup
- Greek yogurt
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 682 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 96 grams carbohydrates
- Sugar Content: 95 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.16 milligram of sodium
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