Poached rhubarb with crisp porridge, hot milk and ice cream

Preparation method

1. For the crisp porridge, preheat the oven to 170C/340F/Gas 3.

2. Mix the butter and sugar together in a bowl, then add the golden syrup and oats. Mix well then place onto a silicone mat on a baking tray. Place into the oven and bake for 8-10 minutes, or until crisp. Remove from the oven and set aside to cool. When cool, break into pieces.

3. For the poached rhubarb, place the vanilla seeds, pickled ginger, sugar and water into a pan over a high heat and bring to the boil.

4. Add the rhubarb, reduce the heat and simmer for 3-5 minutes, or until the rhubarb is tender. Remove from the heat and leave to cool.

5. For the rhubarb purée, place the rhubarb, vanilla seeds and sugar into a clean pan with a little water. Bring to the boil then reduce the heat and simmer for 4-5 minutes, or until the rhubarb is tender. Allow to cool for a few minutes, then transfer the rhubarb mixture to a food processor and blend to a purée.

6. For the vanilla salt, place the vanilla seeds into a clean bowl and add the Maldon sea salt. Mix well and set aside.

7. For the milk ice cream, pour the milk, vanilla pod, milk powder, liquid glucose and condensed milk into a large pan over a medium heat. Bring to the boil then remove from the heat. Leave to infuse for one hour, then strain through a sieve into a bowl. Place into the fridge to chill, then transfer into an ice cream machine and churn according to manufacturer's instructions.

8. For the hot milk foam, pour the milk into a clean pan and bring to the boil. Using a stick-blender, blend the milk well to make a foam.

9. To serve, place a scoop of milk ice cream onto four plates. Place the poached rhubarb and rhubarb purée alongside, pour over the hot milk foam and sprinkle with the vanilla salt.

10. Sprinkle each plate with the crisp porridge and serve immediately.

Overnight preparation time

30 mins to 1 hour cooking time

Serves 4