| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 1 |
|
500 g pack frozen rhubarb |
| 50 |
g |
Caster sugar; (2oz) |
| 1 |
ts |
Ground ginger |
| 1 |
|
400 gram car fresh custard |
| 4 |
tb |
Creme fraiche |
| 8 |
|
Ginger biscuits; roughly crumbled |
| 1 |
|
Sprigs fresh mint to decorate |
INSTRUCTIONS
Place the rhubarb in a saucepan with the caster sugar and ground ginger.
Bring gently to the boil and simmer gently for 5 minutes, allow to cool.
Place the custard, creme fraiche, ginger biscuits and rhubarb in a large
mixing bowl.
Gently mix together to give a slightly marbled appearance, do not over mix.
Transfer to dessert glasses and chill until required. (The biscuits will
loose their crunch if chilled for too long).
Decorate with sprigs of mint before serivng.
Converted by MC_Buster.
NOTES : Rhubarb and ginger are a perfect combination and combined with
custard, creme fraiche and crunchy ginger biscuits makes for a delicious
quick dessert.
Converted by MM_Buster v2.0l.
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