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Rhubarb And Ginger Crumble And Rhubarb Ice Cream

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Surprise, Chefs 1 servings

INGREDIENTS

675 g Rhubarb
100 g Brown sugar
1 Piece stem ginger; preserved in syrup
; and grated
100 g Plain flour
1/4 ts Baking powder
40 g Unsalted butter
1 pt Double cream
5 Egg yolks
4 oz Caster sugar
1 pn Stem ginger; grated
1 lb Rhubarb
1 pt Water
500 g Sugar
2 dr Vanilla essence
2 Pinches ground ginger

INSTRUCTIONS

CRUMBLE
ICE CREAM
Chop the rhubarb into 1 inch pieces. Place in to a deep pan and add 50g of
sugar and ginger. Cook gently for 10 to 12 minutes until tender, stirring
occasionally. Put into a baking dish. Preheat the oven at 180C/350F/gas 4.
Sift flour and baking powder. Stir in the remaining 50g of sugar then rub
in the butter until the mixture resembles breadcrumbs.
Put the crumble mixture on top of the fruit. Bake for 35 to 45 minutes
until golden brown.
Ice cream:
Put the sugar, water, ginger and vanilla essence into a saucepan and
dissolve over a gentle heat. When the sugar has dissolved bring the syrup
up to boiling point and boil 'to the thread'. To test the sugar syrup dip
your finger into cold water then into a teaspoon of the hot syrup which
should form threads between your thumb and forefinger when they are drawn
apart.
Cook the rhubarb in the sugar syrup until tender and then drain. Put the
mixture through a sieve and put aside.
Whisk the eggs and sugar and add 2 drops of vanilla essence. Add a little
boiled cream to the eggs and stir. Keep adding a little at a time until all
the cream is incorporated. Place back into a saucepan and place on the
heat. Stir until the cream thickens and coats the back of a spoon.
Add the rhubarb mixture with the custard mixture and place in a flat dish.
Put in the freezer for half an hour. Take out and blend to break up the
crystals in the ice cream. Do this twice and then your ice cream will be
ready.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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