Ritzy Rhubarb Ripple

It's important that your roasted rhubarb is completely cool.

Make a batch of no-churn vanilla ice-cream – the easy peasy no faff version – for ease of reference here's a reminder :

Vanilla Ice-cream

Prep – 5 minutes

Freezing time 6-8 hours or until firm

Gives 1.6 litres of ice cream plus 300g of

roasted rhubarb

1 x 397 tin sweetened condensed milk

1 x 600ml double (heavy) cream

2tsp vanilla bean paste

Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff – so that you have a ribbon effect. Have a look at the photos that follow if you're not sure.

Add half the quantity of the roasted rhubarb and juice - 300g and fold gently through the ice-cream. Box and fridge the remaining half of the roasted rhubarb.

I freeze the ripple in boxes measuring 7x11x5 cms – you'll fill four boxes, even five if you want less than a full box. It's easier for portion control since you need to take the ice-cream out of the freezer for 15 minutes to let it soften a little before serving.

The bonus is that rhubarb freezes well. Summer is a coming and if, like me, you've a surfeit and don't want to waste any, freeze it in 300g batches, in Pour and Store bags – self-standing and resealable – ideal for storing and freezing liquids - “preserve your liquid assets” - I buy mine from “Wilkos”. These bags are excellent – they take up less room than a rigid container so more free space in your freezer!

Photos next ...