Rhubarb, Ginger and Custard Ice Lollies
Like Greg Wallace, I'm crazy about big, sticky, gooey desserts - but not in this weather. It's impossible to eat a sticky toffee pudding or a slice of warm brownie cake without keeling over from heat exhaustion. But dinner isn't complete without a little something sweet, is it?
These Rhubarb, Ginger and Custard Ice Lollies are a bit like a frozen pudding on a stick. You won't feel cheated out of dessert and you won't internally combust when you eat it. Use these disposable wooden lolly sticks (so cheap on eBay) and you won't even have to wash up. Great after a BBQ
Rhubarb, Ginger and Custard Ice Lollies:
- Makes: 6
- Time: 15 minutes prep + freezing time
- Cost: 16p per lolly*
- Calories: 57 per lolly*
- *based on 75g lolly moulds using tinned rhubarb and Gourmet Garden ginger
- 225g ready made custard
- 225g tinned or stewed rhubarb
- 1 teaspoon very finely grated fresh ginger or Gourmet Garden ginger in a tube
- 1 tablespoon caster sugar (approximately)
- 1-2 tablespoons of water
- Fill 6 ice lolly moulds halfway with the ready made custard. (This is much easier straight from the carton. Snip a tiny hole off the corner of the carton and carefully squeeze the custard into each mould). Freeze for 8-10 hours until solid.
- Mash or blend the stewed rhubarb until smooth. Stir in the ginger and sweeten with caster sugar to taste. Use a little water to loosen the rhubarb mixture until it is pour-able consistency but not too runny.
- Remove the lolly moulds from the freezer and top up with the rhubarb and ginger puree. Insert the sticks pressing them firmly into the solid custard. Freeze for a further 8-10 hours until the rhubarb has fully set.