Slow-roasted rhubarb with ginger ice cream

Name: Slow-roasted rhubarb with ginger ice cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 800 grams best-quality rhubarb, sliced into thumb-size chunks; 100 milliliters dessert wine (optional); 300 grams caster sugar; 2 larges oranges, zest removed in large strips; 200 grams stem ginger, very finely chopped, plus 3 tsp of syrup; 250 milliliters full-fat milk; 4 egg yolks; 85 grams caster sugar; 300 milliliters double cream

Need a gluten free and lacto ovo vegetarian side dish? Slow-roasted rhubarb with ginger ice cream could be an excellent recipe to try. One serving contains 570 calories, 6g of protein, and 24g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up , full-fat milk, stem ginger, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours. 60 people found this recipe to be flavorful and satisfying. It will be a hit at your Mother's Day event.

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.

Ingredients you will need

Ice Cream

Ginger

Syrup

Milk

Equipment you will use

Frying Pan

Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar.

Ingredients you will need

Ginger

Sugar

Egg Yolk

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Remove from the heat and stir in the cream.

Ingredients you will need

Cream

Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.

Ingredients you will need

Ginger

Cream

Ice

Equipment you will use

Sieve

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 rhubarbs shape and texture. Can be prepared the day ahead and left at room temperature.

Ingredients you will need

Rhubarb