Ingredients

  • 1 ginger cake cubed
  • 500g rhubarb diced
  • 75g caster sugar
  • 2 blood oranges juice and zest
  • 2 blood oranges segmented
  • 400ml double cream
  • Ginger or Vanilla ice cream
  • Marshmallows
  • Toasted almonds
  • Chocolate twirls

Method

Print Recipe

Pre heat the oven 180c

Pop the rhubarb onto a lined baking tray, dust with sugar and orange and roast for 10 minutes, cool.

Whip the cream to a soft peak then layer up the ginger cake, ice cream, rhubarb, oranges and cream. Top with marshmallows and blow torch.

Decorate with chocolate twirls and toasted almonds.

Ingredients

  • 1 ginger cake cubed
  • 500g rhubarb diced
  • 75g caster sugar
  • 2 blood oranges juice and zest
  • 2 blood oranges segmented
  • 400ml double cream
  • Ginger or Vanilla ice cream
  • Marshmallows
  • Toasted almonds
  • Chocolate twirls

Method

Pre heat the oven 180c

Pop the rhubarb onto a lined baking tray, dust with sugar and orange and roast for 10 minutes, cool.

Whip the cream to a soft peak then layer up the ginger cake, ice cream, rhubarb, oranges and cream. Top with marshmallows and blow torch.

Decorate with chocolate twirls and toasted almonds.

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