• 200 g rhubarb, sliced into chunks
  • Juice and zest of ½ an orange
  • 1 tbsp runny honey
  • 75 ml whipping cream
  • 50 ml vanilla custard
  • 50 g ginger snaps, crushed


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Place the rhubarb in a shallow baking dish with the orange zest, juice and honey drizzled over the top. Cook for about 15 minutes, until soft.

  2. 2

    Meanwhile, in a medium bowl, whisk the whipping cream to medium peaks and then fold in the custard. Fold in three quarters of the crushed ginger snaps.

  3. 3

    Spoon the roasted rhubarb into 2 serving glasses. Top with the custard cream and sprinkle the remaining crushed ginger snaps over the top.

Nutritional Details

Each serving provides
  • Energy 1432kj 342kcal 17%
  • Fat 22.2g 32%
  • Saturates 13.3g 67%
  • Sugars 20.6g 23%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

30.7g carbohydrate 2.4g fibre 3.7g protein

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