RHUBARB FOOL

UNILEVER UK
7Ingredients
15Minutes

Description

Ginger and rhubarb is a match made in heaven. Use Carte D’Or Dark Chocolate Ice Cream to make this into an indulgent treat.

Ingredients

US|METRIC
  • 8 scoops Carte D'Or Vanilla Ice Cream (200g/400ml)
  • 400 grams rhubarb (chopped)
  • 100 grams sugar
  • 4 tablespoons water
  • 1 vanilla pod (split)
  • 1 jar stem ginger in syrup
  • 10 grams flaked almonds (toasted)
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    Directions

    1. 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.
    2. Dice 4 balls of stem ginger. Place in the bottom of 4 sundae glasses.
    3. Scoop a ball of Carte D’Or Vanilla Ice Cream into each glass.
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