James Martin's rhubarb knickerbocker glory
As forced rhubarb comes into season, James Martin is in the kitchen with two delicious desserts to brighten up your Monday!
Rhubarb and ginger knickerbocker glory
50g black treacle
300g self raising flour
200g dark muscovado sugar
20g ground ginger
1tsp bicarbonate of soda
(If just making the cake, top with whipped cream and some compote as per recipe below)
For the compote
500g rhubarb, sliced into 5cm pieces
75g caster sugar
2 tbsp ginger syrup
2 segmented oranges, juice of and rind of
400ml double cream
Vanilla ice cream
1tbsp ginger nibs
Blood oranges segmented
1. Preheat the oven to 180c
2. To start by making the cake, in a saucepan gently heat the butter and treacle. Then in a large bowl whisk together the flour, sugar, ginger, eggs and milk, and whisk in the butter mixture, followed by the bicarb.
3. Pour the mixture into a greased, lined 2lb loaf tin and bake for 45 minutes to 1 hour. Leave to cool then cut into squares. (If just making the cake, top with whipped cream and some compote as per recipe below.)
4. To make the compote, pop the rhubarb onto a lined baking and tray dust with the sugar, ginger syrup, water, orange juice and rind. Roast for 10 minutes, then leave to cool.
5. Whip the cream to a soft peak, then to assemble, layer up the cake, ice cream, rhubarb compote and cream, then sprinkle over the ginger nibs and top with the marshmallows and oranges. Use a blow torch to finish.