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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
Difficulty
Easy
Servings
4

Ingredients: 

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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Instructions: 

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!

Enjoy!

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