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!
10 minutes
10 minutes
Easy
4
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!
250g (9oz) caster sugar
250ml (9 fl oz) water
350g rhubarb
3cm of fresh ginger
Tub Graham’s Dariy Vanilla and Tablet ice cream
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
