Rhubarb and Ginger Beer Jelly and Ice Cream

Mike Robinson's delicate rhubarb and honey ice cream compliments zingy rhubarb and ginger beer jelly
By Mike Robinson
Rhubarb and Ginger Beer Jelly and Ice Cream
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus freezing and setting time
  • Effort: medium


For the rhubarb and honey ice cream

  • 100 g caster sugar
  • 30 ml water
  • 450 g rhubarb, roughly chopped
  • 300 ml single cream
  • 1 vanilla pod, seeds only
  • 4 egg yolks, beaten
  • 300 ml double cream
  • 1 tbsp honey

For the jelly

  • 450 g rhubarb, roughly chopped
  • 50 g caster sugar
  • 2 cm ginger, grated
  • 550 ml ginger beer
  • 4 sheets gelatine, soaked in a little cold water


1. For the ice cream, place the sugar, water and rhubarb in a saucepan and cook until the rhubarb is tender. Transfer to a food processor and blend to a textured puree.

2. Put the vanilla seeds in a saucepan with the single cream. Bring to the boil, before removing from the heat and leaving to infuse for 10 minutes.

3. Pour the flavoured cream onto the egg yolks, whisking well. Return the mixture to the pan and whisk over a low heat until the mixture lightly thickens. Leave to cool.

4. Whisk the double cream to soft peaks. Gently fold the vanilla custard into the double cream and add the rhubarb puree and honey. Stir until smooth and churn in an ice cream machine until frozen.

5. Place the rhubarb into a saucepan with the sugar and ginger and cook gently for 10-15 minutes, until softened. Leave on one side to cool. Transfer to a food processor and whiz to a puree.

6. Warm 100ml of the ginger beer in a saucepan and remove from the heat. Squeeze any excess water from the gelatine leaves and add to the warm ginger beer. Stir until completely dissolved.

7. Combine the cooled rhubarb with the remaining ginger beer and stir in the gelatine mixture. Pour the jelly into Martini glasses and leave to set in the fridge. Serve with a scoop of ice cream on top.

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