- Rhubarb sorbet
- 500g frozen rhubarb (not peeled)
- 200g water
- 50g glucose
- 150g sugar
- 50g sorbet stabiliser
- Vanilla custard
- 4 eggs
- 50g sugar
- 300ml cream
- 1 vanilla pod
- 1 ½ leaves gelatine
- Grasmere gingerbread
- 250g melted butter
- 250g dark brown sugar
- 300g porridge oats
- 200g self raising flour
- 1 tsp ground ginger
- ½ tsp mixed spice
- 3 lumps stem ginger finely grated
- 60g brown sugar
- 5g ground ginger
- Rhubarb batons
- 300g rhubarb peeled and cut into batons
- 200g caster sugar
- 1 orange juiced and zested
- Half vanilla pod
- Rhubarb gel
- Peelings from 1 kilo rhubarb
- 180g sugar
- 350ml water
- 8g agar agar
- Rhubarb compote
- Peelings from 1 kilo rhubarb
- Peeled rhubarb chopped
- 180g sugar
- 250ml water
- To finish the dish you will need sweet pastry cases
Rhubarb dessert by Nigel Mendham
Rhubarb dessert by Nigel Mendham
Rhubarb sorbet by Nigel Mendham in association with Wild Harvest
Ingredients
Method
Rhubarb sorbet
Cut rhubarb into pieces and freeze
Bring to boil water sugar and glucose 2 mins
Blend rhubarb with above
Freeze
Vanilla custard
Soak gelatine in ice water
Make custard with rest of ingredients
Add gelatine
Sieve
Set in container
Grasmere gingerbread
Melt butter and sugar
Robo porridge oats
Mix together all dry ingredients
Add wet ingredients to dry
Add grated ginger
Bake for 25 minutes or until golden brown
Mix together
Sprinkle over baked gingerbread as soon as comes out of the oven
Rhubarb batons
Bring to boil rhubarb peelings/sugar/orange zest/juice/vanilla
Allow to cool
Put batons in vak pack bag
Add 4 tbsp. syrup
Seal bag and cook @85 degrees for 5 minutes
Rhubarb gel
Bring all to the boil
Remove heat and allow to cool
Sieve
Weigh out 600ml liquid
Bring to simmer add agar agar
Boil for 2 minutes whisking constantly
Set and blend
Rhubarb compote
Bring to boil rhubarb peelings/sugar/water
Add chopped rhubarb and cook until soft
Drain through Muslim cloth
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