Rhubarb & Blueberry Pink Lemonade
Rhubarb & Blueberry Pink Lemonade could be just the gluten free, dairy free, paleolithic, and lacto
Rhubarb ripple semi freddo
Ingredients
- 200g rhubarb, chopped
- 100g caster sugar
- 3 tbsp ginger cordial (we used Belvoir)
- 4 eggs, separated
- 100g icing sugar
- 300ml pot double cream
- 50g ready-made meringues, broken into pieces
- 25g crystallised ginger, to serve
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