Roasted rhubarb with ginger white chocolate crunch ice cream
Rhubarb and ginger – a food pairing made in heaven. My idea of heaven anyway! I get totally overexcited when my favourite foods are in season and rhubarb is no exception. Whilst you can get rhubarb pretty much all year round, forced English rhubarb is only around for a couple of months, so I like to cram in as many rhubarb puddings as possible with this extra special bright pink bundle of joy.
Since I discovered no-churn ice cream recipes I’ve never looked back, to the point where I very rarely bother making a traditional custard based ice cream at all. Despite the lackadaisical approach, the results are great and a relief from the tyranny of hourly stirring or filling my freezer with another seldom used piece of gadgetry. This recipe produces a creamy, smooth ice cream which you can pretty much spoon straight from the freezer. Read more
dash.drizzle.dollop.devour. 