Rhubarb meringue ice cream

Serves
4
Preparation time
15 minutes
Cooking time
5 minutes

Ingredients

  • 450g rhubarb, cut into 5cm lengths
  • 125g caster sugar
  • 450g mascarpone
  • 200ml ready-made custard
  • grated rind and juice
  • 1 orange
  • 2 meringue nests, crushed

Method

  1. Put the rhubarb in a pan with the sugar and heat gently, stirring occasionally until the sugar has dissolved. Increase the heat to a simmer and cook for 5-6 minutes, until the rhubarb is tender. Remove from the heat and allow to cool.
  2. Put the mascarpone in a bowl and beat in the custard, orange rind and juice until smooth. Fold in the rhubarb and meringue nests until just combined. Spoon the mixture into a rigid freezer container and cover. Freeze for about 1-2 hours, until the mixture starts to harden around the edges, and then beat well with a fork to break up the ice crystals.
  3. Return to the freezer and repeat this process once more. Finally, freeze for 2-3hours until firm. Remove the ice creamfrom the freezer 20 minutes before serving.

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