Ingredients

Serves 4

• 1 lb / 500g fresh rhubarb stems
• ½ inch piece of fresh ginger root
• 4 tablespoons of caster sugar (adjust to taste, based on rhubarb tartness)
• 1 pint whipping cream or natural yoghurt

Method

1. Trim and wash the rhubarb. Chop into 1 inch chunks. Peel the ginger and grate finely.
   
   
2. Put the rhubarb, ginger and sugar in a pan and cover. Cook gently for 5 minutes, until the rhubarb is softening. Then remove the lid to allow any extra juices to evaporate. Check quantity of sugar and add a little more, if needed.
   
   
3. Cool the rhubarb puree.
   
   
4. Whip the cream until thick (or stir the yoghurt, if using). Gently mix in the rhubarb.
   
   
5. Either freeze in an ice cream maker or follow the manual freezing method below.
   
   
6. Manual freezing method: Put the ice cream in a plastic tub and freeze for 30 minutes, until it's half way to being solid. Remove from the freezer and beat well with a wooden spoon to break up ice crystals. Return the freezer and freeze until firm.
   
   

Time From Cupboard-To-Table

Notes & Variations on Rhubarb And Ginger Ice Cream

Veg Box Recipes Newsletter