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- Rhubarb and Mandarin Cups with Ginger Cream
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PrintRHUBARB AND MANDARIN CUPS WITH GINGER CREAM
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the rhubarb in a 6 cups dish with 2 tablespoons syrup from the Clementine and all the sugar.
- Cover with a plate and cook on Full for 10 minutes or until the rhubarb is tender.
- Uncover and stir in the drained mandarins and orange peel. Cover and cool, then chill for several hours. Mix the jam lightly into the cream.
- Spoon the rhubarb and mandarin mixture into six glasses over scoops of ice cream and top each with 1 tablespoon of the ginger cream.
INGREDIENTS
- 500 grams rhubarb, trimmed and chopped
- 300 grams Clementine in syrup
- 75 grams granulated sugar
- 1 teaspoon finely grated orange peel
- 1 teaspoon ginger jam
- 100 ml double cream, whipped Vanilla ice cream
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