Stewed Rhubard with Homemade Banana and Ice Cream

Stewed Rhubarb with Homemade Banana and Cookie Ice Cream

This stewed rhubarb with homemade banana cookie ice cream is a real blend of flavors. The tartness of the stewed rhubarb goes along incomparably well with creamy, honey-sweetened banana ice cream loaded with crunchy cookie pieces. Be it any season, this dessert is effortlessly easy to make and irresistibly delicious. From dinner parties to satisfying those cravings for something different, this recipe brings comfort and indulgence with each and every bite.

Ingredients:

For the Ice Cream:
- 2 ripe bananas
- 2 tbsp honey
- 400ml cream
- A few of your favourite cookies, smashed
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- A sprinkle of sugar
For the Stewed Rhubarb:
- Fresh rhubarb, chopped into 2cm chunks
- Juice of 1 lemon
- Brown sugar (to taste)

Method:

1. Prepare the Ice Cream (Make Ahead):

Mash the bananas with the cream in a large bowl until smooth.
Mix in the honey, cinnamon, ginger, and a sprinkle of sugar to taste.
Fold in the crushed cookies for added texture and flavour.
Transfer to a freezer-safe container and freeze.

2. Smooth the Ice Cream:

After 4–6 hours, when partially frozen, mash again with a fork for a creamy texture.
Repeat this step at least once more for the smoothest result.

3. Make the Stewed Rhubarb:

Place the rhubarb chunks in a saucepan over medium heat.
Drizzle with lemon juice and sprinkle generously with brown sugar.
Cover and cook until the rhubarb softens and breaks down into a smooth, stewed texture.

4. Serve: