Weekdays 10am-12:30pm ITV

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!

Our rhubarb is from E. Oldroyd & Sons Ltd in Yorkshire: sales@eoldroyd.co.uk

Rhubarb and ginger knickerbocker glory 

Serves: 6-8



125g butter 

50g black treacle

300g self raising flour

200g dark muscovado sugar

20g ground ginger

2 eggs

300ml milk

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

2-3tbsp water

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. 

Weekdays 10am-12:30pm ITV