Rhubarb, Ginger and Orange Knickerbocker Glory
Rhubarb, Ginger and Orange Knickerbocker Glory, a classic dessert beloved by all ages, this time with an interesting flavour twist! James used cakes from Harrison & Griffiths.
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.
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.
