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

Celebrates local
Celebrates local