Gingery rhubarb dream

A gorgeous combination of Rhubarb and gingery custard cream.

Prep. Time: 10 mins.

Cook Time: 15 mins.

Serves 4

You will need:

  • 400g of rhubarb, sliced into 4cm chunks
  • The juice and zest of an orange
  • 2 tbsp of honey (runny)
  • 150ml of whipping cream
  • 100ml of alpro soya vanilla custard
  • and 100g of crushed ginger snaps


  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Place the rhubarb into a shallow baking dish with orange juice, zest and honey drizzled over the top. Cook for approx. 15 mins, until soft.
  3. Meanwhile, in a medium sized bowl, whisk the whipping cream to medium peaks and then fold in the custard.
  4.  Fold in three quarters of the crushed ginger snaps.
  5. Spoon the roasted rhubarb into 4 serving glasses.
  6. Top with the custard cream and sprinkle the remaining crushed ginger snaps over the top.



One thought on “Gingery rhubarb dream

  1. Together with the launch of this scholarship is also an appeal to Kate??s friends, colleagues and to everyone who is willing to support the cause, for donations to the scholarship capita. The University of Tasmania Foundation has agreed to match these donations until the end of 2011. Please disseminate this information to all your friends, family and networks who might want to support this valuable initiative.

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