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Rhubarb and ginger spiders

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By Alice Storey
  • 10 mins preparation
  • 40 mins cooking plus macerating
  • Serves 6
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Rhubarb and ginger spiders
Rhubarb and this frothy spider combination are a nostalgic way to cool off in summer.


  • 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


  • 1
    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.
  • 2
    Place ice-cream in chilled glasses, add rhubarb syrup, top up with sparkling water and serve.