Rhubarb and strawberry delight recipe

Ingredients

• 400 g pink rhubarb, chopped
• 60 g caster sugar
• 1/2 punnet strawberries, reserving some to decorate
• 1 tsp crystallised ginger, grated
• splash of orange juice
• Small amount of ginger wine, to taste
• Orange zest, to taste
• Jamaica ginger cake, chopped
• Harvey’s Bristol cream sherry
• Crushed hazelnuts
• Readymade vanilla custard
• Whipped double cream, sweetened with sugar
• 100 grams of castor sugar
• 4 tablspoons of golden syrup
• 1 1/2 tsps of bicarbonate of soda

Method

1. Put the chopped rhubarb and 60g caster sugar in a saucepan and cook gently. Once the rhubarb begins to soften, add the strawberries, crystallised ginger, orange juice, ginger wine and orange zest. Continue cooking until the strawberries are soft but retain their shape, then set the fruit aside.
2. For the cinder toffee, put the 100g caster sugar and golden syrup in a heavy-based saucepan. Heat without stirring until melted and amber-coloured.
3. Take the caramel off the heat, add the bicarbonate of soda and whisk immediately as it foams. Pour it at once onto a greased tray and leave it to cool completely before breaking it into pieces.
4. Divide the chopped ginger cake among sundae dishes and add Bristol cream sherry to taste. Spoon over the fruit mixture, followed by pieces of cinder toffee and crushed hazelnuts.
5. Arrange the reserved strawberries around each dish, add the vanilla custard and sweetened whipped cream, then finish with more cinder toffee, hazelnuts and a strawberry.