Rhubarb ripple ice cream sandwich with rhubarb kebab and milk jam

Begin with the parfait as it needs time to freeze. Make a chunky rhubarb purée by placing the rhubarb and water in a small pan. Heat until the rhubarb breaks down and reaches around 104ºC. Chill and set aside

To make the parfait for the ice cream sandwich, make a pâte à bombe by whisking the egg yolks until pale and fluffy. Dissolve the sugar in the water to create a sugar syrup, then gently bring to 118ºC. Whilst continuously whisking, slowly pour half the syrup over the yolks. Set aside

In a separate bowl make an Italian meringue, following the same method as above but using egg whites instead of the yolks. Add a teaspoon of cream of tartar just before adding the remaining sugar syrup to stabilise the egg whites. Set aside

Finally, lightly whip the double cream until you have soft peaks. Fold the three together being careful not to knock the air out

Line a terrine mould with parchment paper. Reserve 4 spoonfuls of the rhubarb purée in a separate bowl to use later when assembling the sandwiches. Spoon a layer of the parfait mixture into the bottom, followed by a layer of the rhubarb purée, repeating until you get to the top. Cover the top with cling film, then freeze for a minimum of 5 hours

To make the milk jam, set up a bain-marie and tip the milk into a metal bowl along with the sugar. Reduce the milk over a boiling pan, stirring all the time. It’s going to take a few hours and you must keep knocking back the sides of the pan into the main mixture. It will start to take on a caramel colour, thicken and become glossy. When you feel you’ve got the desired consistency, remove from the heat and chill. Remember it will thicken as it cools. You want a dipping consistency and the liquid should have reduced by just more than half

To make the cookies for the ice cream sandwich, place the plain flour, buckwheat flour and butter into a food processor and blitz to a sandy consistency. Add the rest of the ingredients then blitz again, adding a small amount of cold water until it begins to form a dough. Tip out onto a lightly floured surface and bring together into a ball

Preheat an oven to 180ºC/gas mark 4

Roll out the cookie dough to about 3-4mm thick then, using a ruler, cut into rectangles that match the width of your terrine mould. Bake for 12 minutes then leave to cool

To assemble the ice cream sandwiches, take the parfait out of its mould and use a sharp knife dipped in hot water to slice into slabs the same size as the cookies. Spread a little of the reserved rhubarb purée onto the underside of each cookie, which will help the ice cream stick. Place the ice cream onto each cookie then attach the lid, again spread with a little purée. Reserve in the freezer until needed

Light a barbecue. Thread each piece of thumb-sized rhubarb onto a skewer (if using wooden ones, remember to soak them in water for 20 minutes first). Spread out the sugar on a plate. Dip the rhubarb into the wine, then roll in the sugar to create a crust

Place the skewers on the barbecue, turning regularly once the sugar has caramelised. You are looking to build up a caramel around the rhubarb which is just cooked through

Serve with a dipping pot of milk jam on the side of the ice cream sandwich