Stewed Rhubard with Homemade Banana and Cookies Ice Cream

 

 

 

Ingredients

Rhubarb

Lemon

Sugar

2 Ripe Bananas

2 Tbsps Honey

400ml Cream

A few of you favourite Cookies smashed up

Sprinkle of Cinnamon

Teaspoon of Ginger

 

 

First prepare the ice cream the day before. Mash the bananas into the cream with a fork, add honey, cinnamon, ginger and a good sprinkle of sugar and mash again until smooth. Finally add the smashed cookies, stir and throw in the freezer.

 

After 4-6 hours or when the ice cream is about half frozen mash it again with the fork until smooth. Repeat this stage if possible before you go to bed, and/or once more early the next morning.

 

Cut the rhubarb into chunks about 2cm long. Put on a medium heat, drizzle some lemon juice over them and a generous sprinkle of brown sugar. Put a lid on, turn down the heat and mash a little until all the rhubarb is totally broken down. 

 

Serve, and enjoy!

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