Ginger parkin, poached rhubarb and sweet vanilla cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oven to 200C/400F/Gas 6.
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To make the ginger parkin, place the butter, ginger, brown sugar, honey, egg, flour, biscuit and hazelnuts in a food processor and blend together. Grease a dariole mould and sprinkle with plain flour. Spoon in the mixture and bake in the oven for 12 minutes.
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To make the rhubarb, place the rhubarb, sugar, vanilla seeds and water into a ovenproof dish. Poach for ten minutes in the oven.
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To make the sweet cream, combine the whipped cream with the cheese, vanilla seeds and icing sugar in a small bowl.
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To serve, turn out the parkin onto the centre of a plate, spoon over some of the poached rhubarb and spoon a quenelle of the vanilla cream on the side.
Ingredients
For the ginger parkin
- 75g/2¾oz soft unsalted butter, plus more for greasing
- 2 tsp ground ginger
- 50g/1¾oz soft brown sugar
- 2 tbsp clear honey
- 1 free-range egg
- 25g/1oz self-raising flour, plus extra for sprinkling
- 1 ginger biscuit
- 1 tbsp chopped hazelnuts
For the poached rhubarb
- 2 stalks rhubarb, chopped
- 2 tbsp caster sugar
- ½ vanilla pod, seeds only
- 2 tbsp hot water
- ½ orange, zest only
For the sweet vanilla cream
- 25g/1oz mascarpone cheese
- 30ml/1oz double cream, whipped
- ½ vanilla pod, seeds only
- 2 tbsp icing sugar
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