Name: Rhubarb ripple ice cream sandwich with rhubarb kebab and milk jam
Total time: 2 h
Ingredients: 200g of rhubarb, sliced; 50ml of water; 90g of egg yolk; 100g of caster sugar; 30g of water; 90g of egg white; 1 tsp cream of tartar; 250g of double cream; 1l whole milk; 100g of caster sugar; 180g of plain flour; 50g of buckwheat flour; 150g of unsalted butter; 6g of baking powder; 85g of light brown sugar; 40g of flax seeds; 2 sticks of rhubarb, cut into 12 thumb-sized pieces; Wine, such as Ezio Cerruti or Viña Sol, for coating the rhubarb; caster sugar, for dusting

Rhubarb ripple ice cream sandwich with rhubarb kebab and milk jam

by Sam Buckley

Ingredients

Fruit & Vegetables

200g of rhubarb, sliced
2 sticks of rhubarb, cut into 12 thumb-sized pieces

Beverages

50ml of water
30g of water

Dairy

250g of double cream
1l whole milk
150g of unsalted butter

Bakery

6g of baking powder

Cereals, Grains & Pasta

40g of flax seeds

Wine, such as Ezio Cerruti or Viña Sol, for coating the rhubarb