4 scoops of Carte D’Or Vanilla Ice Cream (100g/200ml)
300g rhubarb, chopped
50g sugar
4 tbsp water
½ lemon, zest only
1 tsp fresh ginger, grated
200g custard
4 small sprigs of mint
COOKING METHOD
1
Place the rhubarb, sugar, water, lemon zest and grated ginger in a pan. Bring to the boil place a lid on the pan and simmer for 5 minutes. Remove the vanilla pod and allow to cool.
2
Scoop a ball of Carte D’Or Vanilla Ice Cream into the bottom of 4 glasses.
3
Spoon half the rhubarb on top of the ice cream.
4
Spoon half the custard between the glasses.
5
Repeat to form 6 layers.
6
Decorate with a small sprig of mint. Serve immediately.