Ingreadient :

• 1 ginger cake cubed
• 500g rhubarb diced
• 75g caster sugar
• 2 blood oranges juice and zest
• 2 blood oranges segmented
• 400ml double cream
• Ginger or Vanilla ice cream
• Marshmallows
• Toasted almonds
• Chocolate twirls

Direction :

1. Pre heat the oven 180c
2. Pop the rhubarb onto a lined baking tray, dust with sugar and orange and roast for 10 minutes, cool.
3. Whip the cream to a soft peak then layer up the ginger cake, ice cream, rhubarb, oranges and cream. Top with marshmallows and blow torch.
4. Decorate with chocolate twirls and toasted almonds.