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Slow-roasted rhubarb with ginger ice cream


Slow-roasted rhubarb with ginger ice cream Recipe

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
Directions:
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Rank

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