Inspired by some magnificent rhubarb from my local market. To make the rhubarb purée wash and trim the rhubarb and chop it into 3cm (1″) lengths. The 2 bunches I bought weighed 1.35kg (3 lbs). Place in a saucepan with ½ a cup of water and 1 cup of sugar. This will result in a not very sweet purée which balances well … Continue reading rhubarb ice cream with rhubarb purée and honey toasted almonds