Ingredients

• 450g/1lb rhubarb stems
• trimmed
• cut into 5cm/2in pieces
• 160g/6oz caster sugar
• 50ml/2fl oz water
• 6 free-range egg yolks
• 300ml/½ pint full-fat milk
• 300ml/½ pint double cream
• 1 vanilla pod
• split
• seeds scraped out using a knife
• 800g/1¾lb rhubarb stems
• trimmed
• cut into 5cm/2in pieces (1cm/½in thick)
• 300ml/½ pint cider
• 200g/7oz golden syrup
• ½ tsp five-spice powder
• 1 vanilla pod
• split
• seeds scraped out using a knife
• 500ml/17fl oz full-fat milk
• 1 vanilla pod
• split
• 125g/4½oz caster sugar
• 5 free-range egg yolks
• plus 1 free-range egg
• beaten
• 4 heaped tbsp cornflour
• 500g/1lb 2oz all butter ready-rolled puff pastry
• plain flour
• for dusting

Directions

• For the rhubarb ice cream
• place the rhubarb pieces
• 50g/2oz of the sugar and all of the water into a pan. Stir well and cover the pan with a lid.
• Cook the rhubarb over a medium heat for 3-4 minutes
• or until the rhubarb has softened
• then remove the lid and continue to cook until it has broken down.
• Meanwhile
• in a bowl
• whisk together the egg yolks and the remaining sugar until pale and fluffy.
• In a separate pan
• bring the milk
• cream
• vanilla pod and vanilla seeds to a simmer. When the milk mixture is just boiling
• discard the vanilla pod (it can be washed and dried thoroughly
• then reused in another recipe).
• When the milk mixture is just boiling
• pour it over the egg and sugar mixture
• whisking thoroughly until the mixture is smooth and well combined.
• Return the mixture to a clean pan and cook over a low to medium heat for 2-3 minutes
• or until it is thick enough to coat the back of a spoon.
• Add three-quarters of the softened rhubarb and stir well until combined. Transfer the mixture to an ice cream maker and churn for 40-50 minutes
• or according to the manufacturer's instructions.
• When the ice cream mixture is almost solid
• transfer it to a freezable container.
• Fold in the remaining softened rhubarb to form a ripple pattern
• then freeze the ice cream for 3-4 hours
• or until solid.
• For the roasted rhubarb
• preheat the oven to 200C/400F/Gas 6.
• Place the rhubarb into a roasting tray
• pour over the cider and add all of the remaining roasted rhubarb ingredients
• including the vanilla pod. Transfer to the oven and roast for 8-10 minutes
• or until the rhubarb stems are just tender.
• Carefully remove the rhubarb pieces from the cooking liquid using a slotted spoon and set aside onto a plate to cool.
• Bring the remaining cooking liquid to the boil in a pan. Boil for 2-3 minutes
• or until the volume of liquid has reduced and thickened slightly. Set aside until ready to serve.
• For the rhubarb tart
• increase the oven temperature to 220C/425F/Gas 7.
• In a separate saucepan
• bring the milk and vanilla pod to the boil.
• Meanwhile
• in a bowl
• whisk together the sugar and egg yolks until pale
• fluffy and well combined.
• Pour the hot milk mixture over the egg and sugar mixture and whisk together until smooth and well combined.
• Return the mixture to a clean pan and bring to a simmer.
• Add the cornflour
• whisking continuously to remove any lumps. Continue whisking over a medium heat until the mixture is thick enough to coat the back of a spoon. Transfer the custard mixture to a bowl
• cover with cling film to prevent a skin from forming
• then set aside to cool.
• Roll the puff pastry out onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter or an upturned mug
• cut four 15cm/6in discs from the pastry. Brush each disc all over with the beaten egg then prick several times with a fork. Transfer the discs to a baking sheet.
• Spoon the cooled custard mixture into the centre of each pastry disc
• leaving 1cm/½in free around the edge.
• Arrange the roasted rhubarb stems on top of the custard mixture.
• Bake the rhubarb tarts in the oven for 12-15 minutes
• or until the pastry has risen and is golden-brown.
• To serve
• place a rhubarb tart into the centre of each of four serving plates. Place 1-2 scoops of rhubarb ice cream alongside. Drizzle over the reserved cider sauce.