Serves 12

Ingredients

250g rhubarb, finely sliced

50g sugar

1 tbsp water

Juice of ½ lemon

250g caster sugar

200ml water

5 large egg whites

Pinch of cream of tartar (Bextartar)

300ml cream, whipped (this should come to about 500ml whipped cream)

Place the rhubarb, sugar and water into a small saucepan on a low heat, and stir to dissolve the sugar. Bring up to the boil and cook for a few minutes until the rhubarb has softened to a pulp; pour it out onto a plate and allow it to cool; then add the lemon juice. Place the 250g sugar and water in a saucepan, and heat slowly, stirring to dissolve the sugar. Boil fiercely for five minutes, until it thickens and drops off a spoon to form a kind of thread. Meanwhile, using an electric whisk, mix the egg whites with the cream of tartar until stiff. Still whisking, gradually pour in the hot syrup in a thin stream, and continue to whisk until the mixture is cool, glossy, and stiff (about four or five minutes). Fold in the rhubarb purée and the whipped cream, though not completely; I quite like to leave this slightly marbled. Freeze overnight. This ice cream can be scooped straight from the freezer.