Rhubarb and Ginger Layer
This fusion of different tastes is a real feast for the senses - young rhubarb and stem ginger in delicious harmony, all topped-off with a generous squirt of Anchor Real Dairy Cream.
Serves: 4
Take…
450g (1lb) young rhubarb
50g (2oz) golden caster sugar
2 pieces stem ginger in syrup, drained of syrup and chopped finely
150g (5oz) ginger biscuits, crushed finely
ANCHOR® Real Dairy Cream
Make…
Trim and wash the rhubarb and cut into 2.5cm (1 inch) lengths. Place into a saucepan with 2 tbsp of water and the caster sugar.
Bring to the boil and cook with the lid on for approximately 5 minutes until it begins to soften. Remove the lid and bubble for a further minute to reduce the liquid a little. Stir in the chopped ginger (reserving a little for decoration) and leave to cool.
Layer up the cooled rhubarb in 4 dessert dishes or glasses with the crushed biscuits, reserving a little biscuit for the top.
Top with the ANCHOR® Real Dairy Cream, a little crushed biscuit and chopped ginger… and serve.