Looking for a pudding to delight some dinner guests? This light, tasty and seasonal post meal treat is the perfect way to leave a lasting impression. It’s super simple to make and is especially delicious when served with some refreshing rhubarb and ginger sorbet.
- Poached rhubarb
- 1 tsp vanilla seed
- Ginger crumb – 500g margarine, 1kg gluten free plain flour, 500g sugar
- 2 dsp ginger powder
- Scoop of rhubarb and ginger sorbet
Cut rhubarb into 8cm pieces in a pan and bring 500ml of stock syrup and 1 tsp vanilla see to the boil, add the rhubarb and poach for 2 minutes (no longer) remove and allow to cool.
To make the crumb – Rub all the ingredients together and bake until cooked and a nice crumble consistency.