Ginger Parkin, Poached Rhubarb and Sweet Vanilla Cream

A spiced ginger sponge cake served with oven-poached rhubarb and a rich vanilla mascarpone cream.

Baking Vegetarian Dessert Ginger Rhubarb

Estimated Nutrition

Calories

1450.5

kcal / serving

1450.5 kcal total

Carbs

128.6g

per serving

128.6 g total

Fat

98.4g

per serving

98.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

soft brown

Flour

self-raising, plus extra for sprinkling

tbsp

Sugar

caster

tbsp

Sugar

icing

Dairy

Butter

soft unsalted, plus extra for greasing

piece

Egg

free-range

Mascarpone Cheese

Double Cream

whipped

Fruits

0.5

piece

Orange

zest only

Liquids

tbsp

Water

hot

NutsSeeds

tbsp

Hazelnut

chopped

0.5

piece

Vanilla Pod

seeds only

Other

tbsp

Honey

clear

piece

Ginger Biscuit

Vegetables

tsp

Ginger

ground

stalk

Rhubarb

chopped

Method

Combine whipped cream, mascarpone, vanilla seeds, and icing sugar in a bowl.

Grease a dariole mould, dust with flour, fill with batter, and bake for 12 minutes.

Blend butter, ginger, brown sugar, honey, egg, flour, biscuit, and hazelnuts in a processor.

Preheat the oven to 200°C.

Plate the parkin cake, top with rhubarb, and serve with a quenelle of vanilla cream.

Place rhubarb, caster sugar, vanilla seeds, and water in an ovenproof dish and poach for 10 minutes.