Slow-roasted rhubarb with ginger ice cream

• best-quality rhubarb↗800g g

  sliced into thumb-size chunks

• dessert wine↗100ml ml

  (optional)

• caster sugar↗300g g
• oranges↗2

  zest removed in large strips

• stem ginger↗200g g

  very finely chopped, plus a few tsp of syrup

• full-fat milk↗250ml ml
• egg yolks↗4
• caster sugar↗85g g
• double cream↗300ml ml
• shortbread

  rounds (optional), to serve

Step-by-step instructions

1. 1

   Make the ice cream: add the ginger and syrup to a pan with the milk, bring to a boil, then remove from the heat. Let cool and infuse, then taste – add more ginger if you prefer a stronger flavor.

2. 2

   Bring the milk and ginger back to a boil. In a separate bowl, whisk the yolks with sugar. Pour the boiled milk over them, stirring continuously until fully combined, then return the mixture to the pan. Cook over low heat, stirring constantly, until it thickens and coats the spoon. Remove from heat and stir in the cream. Strain through a sieve to remove the ginger, cool, then churn in an ice‑cream maker. Freeze.

3. 3

   Place the rhubarb in a baking dish, pour over the wine (if using) and scatter the sugar and zest. Cover with baking paper and bake in a low oven at 140 °C/120 °C fan/gas 1 for 1 hour or until tender. This slow method preserves the rhubarb’s shape and texture. It can be prepared a day ahead and left at room temperature. Serve the rhubarb and its juices with a couple of scoops of ice cream.