A delicious summer dessert found on dagbladet.no
If you want to make something special out of this dessert, take the time to make this beautiful ice cream with mint and ginger. But a shop bought variant will also tastes delicious with the tart rhubarb.
1 kg [2,2 lb] rhubarb
300 g [10,5 oz] sugar
1 liter [2 pt] water
3 tablespoons potato starch
3 egg yolks
3 tablespoons sugar
3 dl [0,6 pt] cream
1 tablespoon ginger (grated)
1 tablespoon mint (chopped)
1/2 lime (juice)
Wash the rhubarb well, split them and cut thrm into pieces. Bring rhubarb together with sugar and water to a boil and cook for 5-10 minutes until the rhubarb is tender.
Mix the potato flour in a little cold water and pour it into the compote while stirring. Bring to a boil an remove the saucepan from the heat. Cool before serving.
Whip egg yolks and sugar light and airy and whip the cream. Gently fold the whipped cream, ginger, mint and lime juice into the egg mixture.
Pour the mixture into a mould or bowl and place it in the freezer for 2-3 hours. Stir the mixture a few times during the freezing.