6 red stalks rhubarb, cut 5 cm lengths
2 punnets strawberries, hulled and halved if large
½ lemon, cut through the stem end and thinly sliced
1/3 cup caster sugar
zest and juice 1 large orange
2 tablespoons balsamic vinegar
½ teaspoon ground ginger
crisp sweet biscuits, roughly crumbled
Preheat the oven to 180˚C.
Combine all the ingredients and place in a large baking dish that is fully lined with baking paper, ensuring the paper comes up the sides of the dish to contain the juices.
Roast for 20 minutes, gently turning once until the fruit is soft but not falling apart.
Set aside until just warm or cool completely.
To serve: Place scoops of ice cream in serving dishes and top with the rhubarb. Scatter over the biscuits and dust with icing sugar.