Baked Rhubarb, Ginger ice cream

The rhubarb in my garden pushed the lid of it's forcing pot last week. So time for making the most of the tender stems. Enjoyed both recipes below at the bbq on Saturday.

Baked Rhubarb
Wash stems and shake off excess water. Cut into chunks (finger length for forced stems, about 2 inches for later stems). Place in single layer in roasting tin and sprinkle generously with demerara sugar. Bake in 180C oven covered for 10 minutes and then uncovered until tender (5 mins extra for forced, about 10 mins for later stems).

Ginger Ice Cream
Another of my mother's recipes and simplicity itself. Also lower in fat if you use Elmlea or similar.
Whip 150ml of Elmlea whipping 'cream' (or normal whipping cream) to soft peaks.
Stir in one jar of Ginger Conserve (not jam - conserve has lower sugar content)
Freeze (I used my ice cream maker but just freezing in a container also works fine)

Ideal with any sweet rhubarb dish

Rhubarb Icecream

My rhubarb in the garden is having another good year (maybe due to the wet summer last year?). Combined with an abundant supply of eggs I have been experimenting with a number of ice cream recipes.

Here's the favourite to date:
http://www.chefdecuisine.com/dessert/icecream/RHUBARB_ICE_CREAM.asp
Although used a bit more rhubarb and made the custard by whisking the egg yolks with the sugar, bringing the milk to the boil, adding to egg/sugar mixture and then back into the pan (it gets to coating consistency quicker this way and no need to strain.