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Rhubarb and ginger spiders

Rhubarb and this frothy spider combination are a nostalgic way to cool off in summer.

You'll need

1 kg rhubarb, coarsely chopped 330 gm (1½ cups) caster sugar 2 strips of orange peel 50 ml freshly squeezed orange juice 3 thin slices ginger (about 2mm thick and 5cm long) 1 tsp lemon juice 12 scoops vanilla ice-cream 1.6 litres sparkling water or soda water


  • 01
  • Combine rhubarb, sugar, orange peel and juice and ginger in a bowl, cover and refrigerate for rhubarb to release juices (2 hours). Transfer to a saucepan, add 375ml water, stir over low heat to dissolve sugar, then bring to the simmer, cover partially and cook until liquid thickens slightly (15-17 minutes). Strain into a bowl through a fine sieve lined with muslin, pressing on solids (discard solids or reserve to make compote). Return to heat and reduce by a quarter over medium-high heat (15-20 minutes). Stir in lemon juice, then refrigerate in a sterile jar. Makes about 500ml. Will keep for up to a month.
  • 02
  • Place ice-cream in chilled glasses, add rhubarb syrup, top up with sparkling water and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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