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Shirley Spear

Rhubarb and Stem Ginger Parfait with Ruby Orange Syrup

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Preparation info
    • Difficulty

      Easy

Appears in
The Three Chimneys: Recipes & Reflections
The Three Chimneys

By Shirley Spear

Published 2010

  • About

Ingredients

Stage 1. Cook the Rhubarb

  • 750 g rhubarb, washed, trimmed top and bottom and cut into diagonal chunks approximately 4cm in length
  • 200 g soft light brown

Method

Stage 1. Cook the Rhubarb.

Lay the pieces of rhubarb in a single layer in a shallow, ovenproof dish.

Hide the pieces of root ginger in the rhubarb.

Pour over the orange juice.

Sprinkle the

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