A classy, classic summer dessert courtesy of our grow-your-own foodie expert Lesley Tumulty…
YOU WILL NEED
* 900g rhubarb, trimmed and coarsely chopped
* 310g caster sugar
* grated rind of 1 small orange
* 350ml double cream
1 Preheat the oven to 190°C/375°F/gas mark 5. Mix together the rhubarb, sugar and orange rind in an ovenproof dish, cover and bake for 45 minutes to 1 hour, or until the fruit is completely soft. Do not add water.
2 Drain in a colander and reserve the juice.
3 Purée the fruit until totally smooth, then chill the reserved juice and the purée until very cold.
4 Whip the cream in a large chilled bowl until the whisk forms ribbons.
5 Carefully fold in the purée and some of the juice so the mixture is streaked, like raspberry ripple ice cream.
6 Pour into some pretty glass dishes.
Photography: Doreen Kilfeather
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