Fills 2 x 500g tubs
Prep: 30 min (20 min churning and 1-2 hr freezing)
Cook: 15 min

Ingredients
400g rhubarb
2 juicing oranges
60g dark unrefined muscovado sugar
500g fresh vanilla custard
113g clotted cream

Method

Cut the rhubarb into small pieces, discarding “silk” as it presents itself. Place in a lidded sauté pan. Squeeze over the oranges, sprinkle with the sugar and place over a low heat. Stir until the sugar dissolves, shake the pan to spread the fruit evenly, cover and cook for 10 minutes.

Scoop the fruit into a sieve over a bowl. Tip into a shallow container and chill in the freezer. Simmer the juices until reduced to 4 tbsp. Tip this over the rhubarb and continue chilling. Meanwhile, stir the clotted cream into the custard then tip into the bowl of the ice-cream maker. Churn for 20 minutes until soft-firm, add the chilled rhubarb and continue churning for a further 15 minutes or so until firm. Turn into containers (I used the rinsed-out custard pot and a yoghurt pot) and freeze for at least an hour until thoroughly firm.

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies