Slow roasted rhubarb with ginger ice cream

Welcome to our recipe page for “Slow Roasted Rhubarb with Ginger Ice Cream”! This delicious dessert is the perfect end to your dinner party on a refreshing note. The vibrant combination of rhubarb and ginger creates a harmonious balance of flavors that is both spicy and cleansing. As the rhubarb slowly roasts, it develops its natural sweetness, wonderfully complemented by the subtle spiciness of the ginger ice cream. Treat your taste buds to this delicious treat that is sure to leave a lasting impression on your guests. Be amazed by the exquisite flavors and textures that await you!

Ingredients

  • 800 g best quality rhubarb, cut into thumb-sized pieces
  • 100 ml dessert wine (optional)
  • 300g powdered sugar
  • 2 oranges, peel removed in large strips
  • 200g ginger stalks, very finely chopped, plus a few teaspoons of syrup
  • 250 ml whole milk
  • 4 egg yolks
  • 85g powdered sugar
  • 300 ml cream
  • Shortbread rounds (optional) for serving

Preparation steps

  1. Make the ice cream:
    1. Put the ginger and syrup in a pot with the milk.
    2. Bring the mixture to a boil and then remove from the heat.
    3. Allow the mixture to cool and steep.
    4. Taste the mixture and add more ginger if necessary.
  • Bring the milk and ginger to the boil again.
  • In a separate bowl, mix the egg yolks with the sugar.
  • Pour the boiled milk onto the egg yolk and sugar mixture, stirring constantly.
  • Pour the mixture back into the pan and cook over low heat, stirring constantly.
  • Continue cooking until the mixture thickens and coats the spoon.
  • Remove from heat and stir in the cream.
  • Pour the mixture through a sieve to remove the ginger and allow to cool.
  • Churn the mixture in an ice cream maker and freeze.
  • Place the rhubarb in a baking dish.
  • Pour wine (if using) over rhubarb.
  • Sprinkle sugar and zest over the rhubarb.
  • Cover the baking dish with baking paper.
  • Bake the rhubarb in a low oven at 140C/120C Fan/Gas 1 for 1 hour or until tender.
  • This slow cooking method preserves the shape and texture of the rhubarb.
  • The rhubarb can be prepared the day before and stored at room temperature.
  • Serve the rhubarb and its juices along with a few scoops of ice cream.
  • Nutritional Information

    kcalfatsaturatescarbohydratesSugarfiberproteinSalt
    682 33g 17g 96g 95g 2g 6g 0.16g

    Equipment and tools

    • Knife
    • dulcimer
    • measuring cup
    • baking pan
    • Zester or grater
    • Bowl
    • Whisk
    • Pot
    • Ice cream maker
    • Ice cream scoop

    Allergen information

    Note: This recipe contains eggs and dairy products.

    Storage and leftovers

    Leftover slow-roasted rhubarb can be stored in an airtight container in the refrigerator for up to 3 days. The ginger ice cream is best enjoyed fresh, but can be stored in a freezer-safe container for up to 1 month.

    Health Benefits of Slow Roasted Rhubarb with Ginger Ice Cream

    Rhubarb, a flavorful and vibrant vegetable, is not only delicious but also offers numerous health benefits. Combined with the subtle spiciness of ginger and the creamy richness of ice cream, slow-roasted rhubarb-ginger ice cream becomes a divine treat that offers a range of nutritional benefits. Let’s explore some of the health benefits of this delicious dessert:

    1. Rich in vitamins and minerals

    Rhubarb is rich in vitamins and minerals that contribute to overall well-being. It is an excellent source of vitamin C, which boosts the immune system and supports collagen production for healthy skin. In addition, it provides significant amounts of calcium, potassium and manganese, essential minerals that help support bone health and proper functioning of the body.

    2. Antioxidant powerhouse

    This recipe combines the antioxidant properties of rhubarb and ginger. Rhubarb contains various antioxidants such as anthocyanins and catechins, which help reduce oxidative stress in the body and protect against chronic diseases. Ginger, on the other hand, contains gingerol, a powerful compound known for its anti-inflammatory and antioxidant effects. Including these ingredients in your diet can help fight inflammation and protect your cells from free radical damage.

    3. Digestive aid

    Ginger, an important ingredient in ginger ice cream, has long been used to aid digestion. Its active ingredients such as gingerol and shogaol stimulate the production of digestive enzymes, reduce inflammation in the intestines and relieve common digestive problems such as nausea and bloating. Combined with slow-roasted rhubarb, which contains fiber, this dessert can relieve digestive discomfort and promote a healthy digestive system.

    4. Source of iron

    Rhubarb contains a significant amount of iron, a vital mineral responsible for producing red blood cells and transporting oxygen in the body. Consuming iron-fortified dishes can help prevent iron deficiency anemia, improve energy levels, and support cognitive function. Incorporating slow-roasted rhubarb with ginger ice cream into your diet can be a tasty way to increase your iron intake.

    5. Give yourself moderation

    Although slow-roasted rhubarb with ginger ice cream offers numerous health benefits, it’s important to remember that it’s still a dessert. The combination of powdered sugar and cream adds sweetness and richness, but also adds to the calorie content. Enjoy this treat in moderation as part of a balanced diet to take full advantage of its flavors and nutritional benefits while maintaining a healthy lifestyle.

    With its tantalizing blend of flavors and remarkable health benefits, slow-roasted rhubarb ginger ice cream is a dessert that not only delights the taste buds but also nourishes the body. Try this recipe for a delicious, guilt-free treat that will leave you wanting more!

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