Rhubarb Lollies (Recipe)

From Cake and Bake Show

Rhubarb Lollies (Recipe)

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Rhubarb Lollies (Recipe)

From Cake and Bake Show

£0.00

Ingredients
500g rhubarb
50g golden caster sugar, plus extra to sweeten
Juice of ¼ orange
2 balls stem ginger, drained of syrup, finely grated
2 tbsp stem ginger syrup 300ml fresh custard

Prep 15 mins, plus freezing time cook 5 mins
SERVES 6

1 Chop the rhubarb into small pieces and put in a pan. Add the sugar, orange juice, stem ginger and ginger syrup, cover and bring to the boil. Simmer for a couple of minutes until just tender and the rhubarb has softened. Cool. Taste the rhubarb to check whether it needs more sugar at this stage.
2 Spoon a little rhubarb into the bottom of six freezer-proof glasses. Freeze for half an hour until firm. Push a lolly stick into the bottom and continue to freeze until solid.
3 Spoon a layer of custard on top and freeze until almost frozen. Continue to layer up the custard and rhubarb combination, freezing at each stage until the ingredients are all used up. Freeze the lollies until they are solid.
4 Remove from the freezer about 10 mins before serving to allow the lollies to soften a little, then twist them out and serve.

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