For the compote 500g rhubarb, cut into 1 Inch pieces 500g strawberries, cut into quarters 200g caster sugar
For the shortbread 125g butter 55g caster sugar 180g plain flour
For the ice cream 500 ltr double cream 375 ltr milk 5 whole eggs 250g caster sugar 1 vanilla pod, split
Put the rhubarb in a pan with half the sugar on a medium heat for 5 minutes, stirring every minute or so. When slightly softened, add the strawberries and remaing sugar, and cook for a further 5 minutes, until the strawberries have softened slightly. Remove from the pan and set aside.
For the shortbread, soften the butter, and add to a food processors with the sugar, and whip until they are mixed together well. Fold in the flour, and roll evenly. Bake in the oven on 190C for 15 to 20 minutes until golden brown. Once cooled, use a food processor to make the shortbread into the crumble topping.
For the ice cream, heat the cream, milk and vanilla pod in a pan, bring to a simmer but do not let it boil.Meanwhile, whip the eggs and sugar together. Remove the cream mixture from the heat and let it sit for 1 minute. Slowly pour the cream into the eggs, whisking all the time. Once fully mixed, let cool, then pour into an ice cream maker for 30 to 40 minutes, until thickened. Put the ice cream into a tub, and freeze.
To serve, heat up the compote, sprinkle the crumble on top, toast under the salamander and serve with a scoup of vanilla ice cream.
The Pantry Colinton Chef Luke Symmonds