Rhubarb & Ginger Sundae with Graham’s Dairy Tablet & Vanilla Ice Cream Recipe by Three Sisters Bake
Three Sisters Bake's granny ran a sweetie shop in Kirriemuir where she made and sold her own handmade tablet. When they saw Graham’s new Tablet & Vanilla Ice cream, they couldn’t wait to start experimenting by creating this Rhubarb & Ginger Sundae with Graham’s Dairy Tablet & Vanilla Ice Cream recipe.
NO CHURN RHUBARB & GINGER ICE CREAM | MINISTRY OF FLAVOUR
Something different this time. Rhubarb doesn't have a long season, so make sure you make use of it whilst it's available. As ever, full recipe details available over on the website. ministryofflavour.com
Rhubarb And Ginger Crumble: Sweet Treats 2
In this episode, our chef Tess shows you how to make a classic sweet winter warmer. It's rhubarb and ginger crumble.
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700g rhubarb, trimmed, sliced into 2 inch pieces
3 pieces preserved stem ginger in syrup, finely chopped
Zest of 1 orange
2 tbsp stem ginger syrup
25g Demerara sugar
280g self raising flour
280g Demerara sugar
200g butter, diced
50g flaked almonds
STEP 1: PREPARE THE RHUBARB
Preheat oven to 150°C. Tip the rhubarb into a deep pie dish and mix in the ginger, orange zest, ginger syrup and sugar.
STEP 2: MAKE THE TOPPING
Place the flour, sugar and butter in a bowl. Rub the butter into the flour and sugar. Then add the flaked almonds and oats and use your hands to combine.
STEP 3: BAKE
Cover the rhubarb with the topping and cook in the oven for about 50 minutes and until it's golden brown on top.
Rhubarb Crumble with vanilla custard | euromaxx
This recipe comes to us courtesy of Natascha Franklin, the chef at the Duke of Cambridge pub in London.
1 Kg Rhubarb
200 to 300 g sugar (depending on how sweet you like the dessert.)
1 Tsp Ginger
Wash and cut the rhubarb stalks into two to three centimeter wide pieces and place them in a pot. Sweeten the rhubarb to taste then add the juice from the orange and ginger. Slowly heat the fruit mass over a low flame. After ten to fifteen minues it should be soft with small, firm pieces of rhubarb throughout. Finished!
For the Crust
300 g Flour
200 g Butter
100 g Sugar
1 tsp Ginger
½ tsp Cinnamon
Mix the ingredients into a bowl and knead until the dough is firm and crumbly.
Then generously fill several small bowls with the fruit mass and lay the crust over it. Important! Do not press down the crust! The proportion of fruit mass to crust is unimportant. If you prefer more fruit, simply use more; if you prefer more crust, simple lay a thicker piece over the fruit mass. Then set the bowls in an oven preheated to 180 degrees Celcius and bake for fifteen minutes if the bowls are small. (You can bake larger bowls for up to thirty minutes.) The crumble is finished when the crust is baked to a golden-brown color and the juice from the fruit mass begins to bubble.
If you make too much fruit mass or crust, you can simply freeze it or keep it in the refrigerator for a few days. Then simply heat it back up!
-500 ml Cream
-1 Vanilla Bean
-50 g Sugar
Place the cream, vanilla bean shell, and vanilla bean core in a pot. Briefly warm over a low flame. Separate egg white from yolk and beat the yolk with the sugar. Mix one third of the vanilla cream with the yolk and sugar. Stir well! Mix the resulting mixture in with the remaining vanilla cream and stir well. Slowly heat the mixture over a low flame. Stir the entire time, or else you'll have scrambled eggs! The pour the mixture through a sieve. Finished!
Add the vanilla custard to the rhubarb crumble at your preference! The custard can be eaten warm, but does not have to be.
The best HOMEMADE RHUBARB PIE!
Ep. 88 - This recipe for HOMEMADE RHUBARB PIE produces a dessert best enjoyed with a generous scoop of vanilla ice cream. Simple to make, spectacular to taste!
Making pies wasn’t always my thing; in fact there was a time when the thought never crossed my mind. My mom was an expert at it, as were a number of her friends and two of my sisters. There was no need for me to do it when so many others had the pie making thing down cold.
Soon after purchasing the cottage, my eldest sister Milisa came up for an extended visit. She and I share a number interests, like choral music and detective and suspense novels. It was during that week that Milisa and I went pie-crazy. We listened to great music as we made them, and then snuck away to our detective thrillers while they baked. Ever since, pies have been a passion.
Needless to say, I’m now a big proponent of this time-honoured culinary tradition. If you’ve never made a pie from scratch before, I’m hoping this post encourages you. Make a pie once and you’ll be making them forever.
Here are a few key things to keep in mind:
1) PIE DOUGH – Making dough from scratch can be intimidating and stops most people from making pies, but fear not - HERE is my easy-to-follow tutorial on making pie dough. The recipe yields six discs of dough so you’ll be able to make additional pies over the next few months!
2) RHUBARB – In my opinion, rhubarb is a wonder plant. The distinct, tart flavour of rhubarb is so perfect in this application because of the way we soften it with sugar and vanilla. There’s nothing quite like it. Before chopping up the stalks to use in recipes, be sure to remove the ruffled, fan-shaped green leaves from the ends as they’re poisonous.
3) CRUST – I always bake a PUMPKIN pie without a top crust while my PEACH pie gets the crisscross lattice. For this pie, I recommend a full top crust complete with small slits to allow the steam to escape during baking.
4) OVERFLOW – Rhubarb pies have a tendency to weep when baking, usually in the last 15 minutes or so when the rhubarb softens and the sugar and cornstarch start bubbling. I suggest placing a cookie sheet on the rack beneath to catch any overflow.
Finally, I think this pie always begs for a stylish send-off to the table when it’s time to serve - à la mode with vanilla ice cream, for a perfect presentation.
The quintessential flavour of HOMEMADE RHUBARB PIE is beyond compare. Make it, serve it and savour it!
For more great ideas and recipes please visit us at: weekendatthecottage.com
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THANKS FOR WATCHING!
Rhubarb Upside Down Cake
I had a request for a recipe with rhubard, so here is a lovely Rhubarb Upside Down Cake, with some ginger too. It is perfect served with custard, cream or ice cream. Very tasty indeed.
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Rhubarb and ginger crumble | Recipe | Sainsbury's
How do YOU serve your RHUBARB AND GINGER CRUMBLE? Team custard, or team ice cream?
My all time favorite dessert RHUBARB CRISP!
After a few days of technical difficulties
Strawberry Rhubarb Crisp recipe | The Recipe Rebel
This Strawberry Rhubarb Crisp is a sweet and tangy summer dessert with the crunchiest brown sugar streusel! Don’t forget the ice cream!
Cobbler Recipe Easy Rhubarb Cobbler Dump Cake
This Cobbler Recipe is sure to please the crowd and can be enjoyed in the winter with custard or in the summer with ice cream. It sure is an Easy Rhubarb cobbler dump cake that can be altered with the type of fruit your family enjoys most and make any fruit cobbler you desire. There is no simpler cobbler and it is made from scratch and not out of a box. Most of the ingredients are probably already in your pantry, so just add the fruit and you have a quick and easy cobbler recipe that you can enjoy any day of the week.
Ingredients for this Rhubarb cobbler Dump cake
150 grams caster sugar ( 2/3 cup)
2 tbsp cornflour or maizena
600 grams rhubarb ( 6 cups)
1 tbsp cold water
15 grams unsalted butter ( 1-2 tbs)
1 tsp cinnamon
For the dump cake rhubarb cobbler Topping
125 grams Plain or all purpose flour (1 cup)
1 tbs caster sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
50 grams butter ( 1/4 cup)
50 mls milk (1/4 cup)
1 tbsp sugar
1 whole egg
cook for 20-25 mins in preheated oven 200c if fan 180c gas mark 6 or 400f
Rhubarb cobbler base
1.in a saucepan place the rhubarb. mix the cornflour and water to a paste add to the pot with the rhubarb and add the first amount of sugar 150 grams/2/3 cup. Heat for about 1 minute until the sugar has dissolved and the rhubarb is coated in the mixture
For the Rhubarb cobbler Topping
2. In a bowl sift together the flour, 1 tbsp sugar, the baking powder, salt and 1/2 tsp cinnamon until resembling bread crumbs.
3. In a jug mix the milk the egg and then add to the dry ingredients stir only till mixed
Place the rhubarb in a 23 cm square dish and sprinkle with cinnamon, then dot with the butter 15 grams /1-2 tbs and drop spoonfuls of the cobbler mixture on top.
Bake in the oven for approx 20-25 mins until light brown.