Slow-roasted rhubarb with ginger ice cream

Ingredients

• 800 g rhubarb sliced into thumb-size chunks
• 100 ml vin santo 
• 300 g sugar 
• 2 large orange zest 
• 200 g ginger very finely chopped
• 250 ml milk 
• 4  egg yolk 
• 85 g sugar 
• 300 ml double cream 

Equipment

• bowl
• frying pan
• baking paper
• oven
• sieve
• baking pan

Directions

1. 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.
2. Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar.
3. 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.
4. Remove from the heat and stir in the cream.
5. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.
6. 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 rhubarbs shape and texture. Can be prepared the day ahead and left at room temperature.
7. Serve the rhubarb and its juices along with a couple of scoops of ice cream.