To make the rhubarb compote:
3-4 tbsp caster sugar
1-2 tsp cinnamon powder
To make the ginger nuts:
340g plain flour
1 tsp bicarbonate of soda
2-3 heaped teaspoons ginger powder
40g stem ginger, chopped (optional)
1 large free range egg
4 tbsp golden syrup
To make the rest:
2 large egg whites
75g icing sugar
350ml double cream
- To prepare the rhubarb, trim the ends, wash throughly and cut into1" pieces. Scatter on baking tray and place in a low oven, about 120C, for 10-15 mins. You want the rhubarb to be just soft and not too mushy.
- When the fruit is softened, tip into a bowl and gently mix together with the caster sugar and cinnamon powder. Taste the mixture and add more sugar if required. There should be a good balance between sour and sweet. Set aside to cool completely.
- To make the ginger nut biscuits, heat the oven to 180C, then grease and line two large baking trays.
- Add the flour, bicarb, ginger powder and butter to a large bowl. Rub together to make a breadcrumb like texture. Then add the sugar, stem ginger (if using), egg and syrup. Mix well to form a soft dough. Wrap in cling film and chill the dough for 30 minutes in the fridge.
- Roll out the dough on a well floured surface, and cut out rounds using a cookie cutter. Lay onto the baking trays, then bake for 10-15 minutes. This mixture will make about 35 biscuits, but you only need about half of them for your ice cream. Once they are fully cooled, break up about 18 biscuits into pieces. Try to ensure the chunks are about 1-2cm in size, with none too small or large.
- Next, whisk the egg whites in a clean dry bowl, to make firm peaks (meringue), than add the icing sugar and whisk until the meringue mixture is thick and glossy.
- In another bowl, whip the double cream until just whipped into soft peaks (be careful not to over whip). Then fold in the meringue, then the rhubarb compote, and finally the ginger nut pieces. Tip into a large tub and freeze overnight. Prior to serving, leave in the fridge for 5-10 minutes to soften.