The sweet spiciness of our Rhubarb and Ginger Cordial is the perfect addition to my Rhubarb Ice Cream recipe to lift the richness of the double cream used in this indulgent mix.
One of the first things in our garden to burst into leaf, and very enthusiastically, is the rhubarb. The sprouting crowns are one minute emerging from the earth like tiny aliens, the next we are surrounded by thick dark leaves shading out everything they can! It's the work of a moment to seize a few tender stems, and I recommend getting them early when they are sweetest, and stewing them to make some deliciously rich Rhubarb Ice Cream.
Not everyone in our family is as fanatically gingery as I am so rather than adding a significant amount of ginger to create a Rhubarb and Ginger Ice Cream I like to team a scoop of this with a gingery butter biscuit to achieve pudding perfection.
Rhubarb Ice Cream Ingredients
- 500g washed and chopped stems of spring Rhubarb
- 75g granulated sugar
- 600ml double cream
- 75ml Rhubarb and Ginger Cordial undiluted.
My sugar to rhubarb ratio is rarely measured so please feel free to add only a little of the sugar at the start of cooking and adjust to taste after cooking while the rhubarb is still hot. Stew the rhubarb in a lidded pan over a medium heat until the stems are tender throughout but only just starting to fall apart.
Once cooked and cooled remove half the rhubarb mixture (approx 250g) and puree it. Stir into the cream, add the Rhubarb and Ginger cordial and finally the remaining un-puréed cooked rhubarb. Pour the mixture into an ice-cream maker, or alternatively whisk into an ice-cream tub and put into the freezer removing every half hour or so to beat and break up any ice-crystals.
Gingery Butter Biscuit Ingredients
- 100g soft unsalted butter
- 50g caster sugar
- 150g self raising flour
- 1 tsp ground ginger
Beat the butter and sugar until creamed then add the flour and ginger and mix together gently to form a dough. Roll into small balls about cherry sized and space well apart on a lined baking tray. Dip the tines of a fork in cold water and use it to flatten the biscuits. Bake in a preheated oven at 180degreesC or 160fan, gas mark 4, for about 15 minutes.
Allow to cool on a wire rack and then perch one on a scoop of delicious Rhubarb Ice Cream and and a swirl of stewed rhubarb and eat. For a more intense gingery dessert, try a splash of our handmade Ginger Wine 14.5% over your Rhubarb Ice Cream.