Rhubarb and ginger spiders

Name: Rhubarb and ginger spiders
Total time: 50 min
Yield: Serves 6
Ingredients: 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

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Jan 20, 2015 1:00pm

By Alice Storey

Serves 6
10 mins preparation
40 mins cooking plus macerating

Rhubarb and ginger spiders

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

Ingredients

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

Method

Main

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.