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Ginger parkin, poached rhubarb and sweet vanilla cream

This Ginger parkin, poached rhubarb and sweet vanilla cream recipe uses Clear Honey, Caster Sugar, Hot Water, and Icing Sugar. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   To make the ginger parkin, place the butter, ginger, brown sugar, honey, egg, flour, biscuit and hazelnuts in a food processor and blend together.

2. 2

   Grease a dariole mould and sprinkle with plain flour.

3. 3

   Spoon in the mixture and bake in the oven for 12 minutes.

4. 4

   To make the rhubarb, place the rhubarb, sugar, vanilla seeds and water into a ovenproof dish. Poach for ten minutes in the oven.

5. 5

   To make the sweet cream, combine the whipped cream with the cheese, vanilla seeds and icing sugar in a small bowl.

6. 6

   To serve, turn out the parkin onto the centre of a plate, spoon over some of the poached rhubarb and spoon a quenelle of the vanilla cream on the side.