SLOW-ROASTED RHUBARB WITH GINGER ICE CREAM

Slow-roasted rhubarb with ginger ice cream image

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

Provided by Matt Tebbutt

Time 2h

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 682 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 95 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium