Ginger Nut Ice Cream With Rhubarb Sauce Food

RHUBARB GINGER ICE CREAM

Steps:

• Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

EASY RHUBARB SAUCE

Steps:

• In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM

Steps:

• Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
• Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.

GINGER NUT ICE-CREAM WITH RHUBARB SAUCE

Steps:

• In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze forr 3 hours or overnight until firm.
• In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
• Serve ice-cream topped with rhubarb.

FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM

Steps:

• Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
• Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
• Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.

INDIVIDUAL RHUBARB CRUMBLES WITH GINGER ICE CREAM

Steps:

• Ice Cream: Soften ice cream. Beat in candied ginger and refreeze.
• Preheat oven to 375.
• Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind and butter in a bowl. Spoon mixture into 4 well buttered 1 cup dishes.
• Combine oatmeal, brown sugar and salt in a medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle generously over fruit.
• Bake for 30 - 40 minutes or until top is golden and juices are bubbling.

SLOW-ROASTED RHUBARB WITH GINGER ICE CREAM

Steps:

• 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.
• Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. 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. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.
• 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 rhubarb's shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.