Ingredients
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300g rhubarb, chopped
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300g strawberries, trimmed and quartered
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1/4 cup caster sugar
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1/4 cup Campari
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2 teaspoons vanilla extract
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500ml cream
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395g sweetened condensed milk
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160g shortbread, roughly chopped
The sweet taste of strawberry and rhubarb is complemented by the citrus-y bitterness of Campari. It makes the perfect indulgent dessert for the Kiwi summer
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Preheat the oven to 180ºC and line a baking tray with baking paper. In a bowl, combine the rhubarb, strawberries, sugar, Campari and half the vanilla extract. Set aside for 30 minutes.
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Pour the fruit and any juices onto the baking tray and roast for 20 minutes, or until softened. Set aside to cool for at least 1 hour.
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In a large bowl, whip the cream into soft peaks. Gently mix in the remaining vanilla extract and sweetened condensed milk – be careful not to over-mix. Fold through the shortbread.
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Spoon half the ice cream into a 2-litre container, top with half of the roasted fruit and swirl through. Top with the remaining ice cream and fruit. Freeze the ice cream for 6 hours.
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