Cornwall LivingIssue #87

Delectable dessert

Pastry Chef Tommy Gilbert’s delicious confit rhubarb and vanilla ice cream recipe.

Featured on the new summer menu by The Greenbank Hotel, this rhubarb dessert is ideal for al fresco dining. As one of the biggest sellers from the new menu so far, incorporate this dish at your own dinner party to combine a touch of elegance with a classic twist. This light dessert is perfect for a summer’s evening relaxing outdoors.



  • 3 kilo confit rhubarb
  • Homemade granola
  • One scoop of vanilla
    ice cream
  • 50g Greek yoghurt
  • 10g honey
  • Half a vanilla pod
  • Celery shoots
  • 100 grams honeycomb

Confit Rhubarb – INGREDIENTS:

  • 500g caster sugar
  • 500ml water
  • 250g grenadine



  1. Pre-heat oven to 90°
  2. Place the caster sugar, water and grenadine in a pan and place on the hob
  3. Gently stir the ingredients until it forms into a syrup
  4. Cut the rhubarb into finger-sized pieces and place in the syrup
  5. Poach the rhubarb for 25 minutes on 90° heat in the oven
  6. Check the rhubarb is soft and tender with a little bite for texture before bringing out of the oven
  7. Allow to cool



Make sure you don’t overcook the rhubarb. If you can practice poaching the rhubarb using various timings, you can find your perfect preference, depending how you like it.



Equal quantities, depending on how much you would like to serve:

  • Hazelnuts
  • Desiccated coconut
  • Porridge oats
  • Ground almonds
  • Golden syrup


Combine all ingredients together in a bowl and combine with the golden syrup



  1. De-seed the vanilla pod and combine with the Greek yoghurt and honey
  2. Swirl the Greek yoghurt onto the plate
  3. Sprinkle the granola
  4. Place 4-5 pieces of the confit rhubarb on the top of the granola bed
  5. Chop up small chunks of honeycomb and place this with the rhubarb
  6. Add a scoop of vanilla ice cream to the side – we love Callestick Farm ice cream
  7. Sprinkle celery shoots over the top to finish (optional)
  8. Enjoy!



01326 312440

Sample Menu


Field and black trompette mushrooms, tarragon, garlic, olive oil, toasted focaccia £8 V

Chef’s Cornish crab fishcake, crab bisque, wilted spinach, soft poached egg £10

Beef tomato and feta cheese, chilli sea salt, rocket basil purée, piperade £8 V

Asian marinated crispy pork belly, stir fried vegetables, rice noodles £8

Smoked haddock and scallop chowder, potato, fennel, cream, scallop cracker £11

Sea salt and vodka cured mackerel, pickled beets and radish, horseradish, lemon £9


Confit shallot, blush tomato and goat’s cheese tatin, green salad, tomato salsa, beetroot purée £15 V

Pan fried brill, shellfish lasagne, baby gem, squid ink, mussel velouté £26

Catch of the day, prime local fish selected from our local markets £POA

Roast chicken breast, rosti, burnt onion, char-grilled vegetables, garlic sauce £16

Cornish hake grilled or beer battered, home-cut chips, minted peas, tartare, lemon £14

Seared lamb striploin, lamb croquette, roast heritage carrots, beets, port jus £22

Bobby's monkfish curry, grilled tail, cheek samosa, crab samphire bhaji, sag aloo, basmati rice, mango £26


Root vegetable and potato rosti, charred courgettes, roasted peppers, rocket pistou £14 Vg

Asian marinated tofu, stir fried vegetables, rice noodles £14 Vg


Chocolate cremeux, poached pear, toasted pearl barley, cocoa nibs £8 V

Confit rhubarb, Greek yoghurt ice cream, chef’s granola, sea salt honey £8 V

Spiced torched pineapple, lemongrass, coconut shards, passion fruit, sesame £7 Vg

Apple pavé, blackcurrant sorbet, hazelnut crumble, bramble berries £7 V

Callestick Farm ice cream, two scoops, flavours changing daily £6 V

Cornish cheese plate, artisan wafers, damson jelly, grapes £9 choice of three | £15 choice of five V