For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...

celebrates the classic pairing of rhubarb and strawberries — topped with a nutty, buttery crust for added texture and melt-in the mouth appeal. A sweet and slightly sour ice-cream brings extra ...

Add the brown sugar and vanilla and simmer for 5 minutes. Add the cream and boil for 3 or 4 minutes, until reduced slightly. Cool. 3. Serve the rhubarb in bowls with sauce and a scoop of ice cream.

You don’t need an ice-cream ... For this recipe you will need 4 large or 6 smaller kulfi moulds and a blender. Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin ...

Usher in the season by making the most of juicy strawberries, tangy rhubarb, and more springtime ... "Finally, cold vanilla ice cream, slowly melting into the crumbly oat topping and mixing ...

But before you reach for the tub of Ben & Jerry’s in your freezer, know that ice cream is considerably easier to make at home than you might think. Perhaps the greatest benefit to making your ...