For some strange reason strawberries and rhubarb go exceedingly well together as you'll find out in this sweet and tangy recipe. Serves 6.

INGREDIENTS:

For the vanilla ice cream:
1 vanilla pod
500ml single cream
6 egg yolks
75g caster sugar

For the toasted flakes:
20g rye flakes
20g spelt flakes
20g jumbo oats

For the baked fruit:
1 vanilla pod
300g frozen rhubarb slices
300g frozen strawberries
75g caster sugar

@mindhunter METHOD:

1. Make the ice cream the day before you need it. Split the vanilla pod in length halfways and scrape out the seeds.

2. Put the vanilla seeds, cream and pod into a pan, bring to the boil then remove from the heat.

3. Next whisk the egg yolks and sugar together in a large bowl until pale and fluffy.

4. Gradually whisk in the hot vanilla cream, then pour the mixture back into the pan. Heat slowly, stirring, until the mixture starts to thicken. Leave to cool, then chill.

5. Pour the mixture into a freezer proof container and freeze for about 2-3 hours taking it out every now and then to give it a stir until the ice cream is frozen.

6. The next day, preheat the oven to 180C/350F/Gas Mark 4. Mix the flakes and oats together and spread them out on a baking sheet lined with baking parchment. Bake for 5 minutes.

7. For the baked fruit, split the vanilla pod in half lengthways and scrape out the seeds. Put the frozen rhubarb and strawberries into a bowl and mix in the caster sugar and vanilla seeds.

8. Divide the fruit between 6 ramekin dishes and bake in the oven for 10 minutes.

9. Leave the desserts to rest for 5 minutes then place 2 scoops of ice cream on each one, sprinkle with toasted flakes and serve.

Enjoy your sweet and tangy baked treats!

Bon Appétit my fellow Steemians!

@mindhunter