Ginger and rhubarb is a match made in heaven. Use Carte D’Or Dark Chocolate Ice Cream to make this into an indulgent treat.
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- Place the rhubarb, sugar, water and vanilla pod in a pan, cover and bring to a simmer, simmer for 5 minutes shaking the pan occasionally. Remove the vanilla pod and allow to cool.
- Dice 4 balls of stem ginger. Place in the bottom of 4 sundae glasses.
- Scoop a ball of Carte D’Or Vanilla Ice Cream into each glass.