Långsamt rostade rabarber med ingefärsglass

👩‍🍳 Gör så här

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