Rhubarb ripple ice-cream
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Time to make:
20 mins, plus overnight freezing
$0.92 per serve
(at time of publication)
Full ingredients list:
200g rhubarb, sliced
1/2 cup sugar
1 litre low-fat vanilla ice-cream
1 tablespoon finely chopped preserved ginger
Nutritional information (per serve)
Instructions and steps:
Step 1 Place rhubarb into a saucepan with a 3 tablespoons water and place over medium-high heat. Cook until tender (about 5–8 minutes). Stir in sugar, then set aside to cool completely.
Step 2 Place ice-cream into a large bowl and mash to soften slightly. Add rhubarb and ginger. Mix roughly to create a ripple effect.
Step 3 Transfer to a container, cover and freeze overnight.
About this recipe
First published: January 2012