Ginger parkin, poached rhubarb and sweet vanilla cream Recipe

Ginger parkin, poached rhubarb and sweet vanilla cream Recipe

  • 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
  • 2 stalks rhubarb, chopped
  • 2 tbsp caster sugar
  • ½ vanilla pod, seeds only
  • 2 tbsp hot water
  • ½ orange, zest only
  • 25g/1oz mascarpone cheese
  • 30ml/1oz double cream, whipped
  • ½ vanilla pod, seeds only
  • 2 tbsp icing sugar
  1. Heat the oven to 200C/400F/Gas 6.
  2. 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.
  3. To make the rhubarb, place the rhubarb, sugar, vanilla seeds and water into a ovenproof dish. Poach for ten minutes in the oven.
  4. To make the sweet cream, combine the whipped cream with the cheese, vanilla seeds and icing sugar in a small bowl.
  5. 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.
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