Ingredients

• 200g/7oz rhubarb
• cut into 2cm/1in pieces
• 40g/1½oz caster sugar
• 1 lime
• juice only
• 2 tsp liquid glucose
• 5 drops rhubarb essence (optional)
• 200g/7oz sweetened condensed milk
• 300ml/10fl oz double cream
• 1 tsp vanilla extract
• 2 tsp liquid glucose
• 75g/2½oz unsalted butter
• softened
• 75g/2½oz caster sugar
• 1 medium free-range egg
• lightly beaten
• ½ tsp almond extract
• 100g/3½oz plain flour
• sifted (plus extra for dusting)
• 75g/2½oz custard powder

Directions

• For the rhubarb compôte
• place the rhubarb
• sugar
• lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes
• or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence
• if using
• and leave to cool completely.
• Meanwhile
• to make the ice cream
• whisk the condensed milk
• cream
• vanilla and glucose together in a bowl until it forms soft peaks. Fold in the cooled rhubarb mixture to create a ripple effect. Transfer to a plastic container with a lid and freeze for 4 hours
• or until firm.
• Meanwhile
• to make the biscuits
• place the butter and sugar in a bowl. Cream together until pale and fluffy
• then add the egg and almond extract. Add the flour and custard powder and mix to form a ball of dough. Flatten the ball slightly and wrap in cling film
• then chill in the fridge for 1 hour.
• Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with baking paper.
• Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/â…“in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts
• roll again and cut out more biscuits until you have used up all the dough. You should have eight biscuits
• to make four sandwiches.
• Place the biscuits on the baking tray and prick with a fork to stop them from rising too much. Bake for 15–20 minutes
• or until light golden-brown but visibly yellow from the custard powder.
• Leave to cool on the tray. Once cooled
• sandwich a large scoop of ice cream between two biscuits. Repeat with the remaining biscuits. Eat before they melt!