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How to make

Rhubarb & Ginger Sundae with Graham’s Dairy Tablet & Vanilla Ice Cream

Recipe by:

3 Sisters Bake

Our granny ran a sweetie shop in Kirriemuir where she made and sold her own handmade tablet. When we saw Graham’s new Tablet & Vanilla Ice cream, we couldn’t wait to start experimenting!
Prep time
10 minutes
Cook time
10 minutes


250g (9oz) caster sugar

250ml (9 fl oz) water

350g rhubarb

3cm of fresh ginger

Tub Graham’s Dariy Vanilla and Tablet ice cream

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Step 1

Place the sugar and water in a heavy-based pan. Bring to the boil, continuously stirring until the sugar has dissolved. Turn the heat down and simmer for 5 - 10 minutes until the liquid looks syrupy.

Step 2

In the meantime chop your rhubarb into 2cm pieces, and peel and grate your ginger.

Step 3

Once your sugar syrup has reduced and is looking thicker add your rhubarb and ginger and continue to cook for about 5 minutes.

Step 4

Once cool spoon a thick layer of your rhubarb into an ice cream bowl or sundae glass. Dollop Graham’s Vanilla and tablet ice cream on top. You could add a little crumbled tablet on top for an extra sweet garnish!


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