Equipment: For this recipes you will need ice lolly moulds.
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
Place the rhubarb and strawberries onto the baking tray. Pour over the orange juice and sprinkle over 75g/2¾oz of the sugar. Bake in the oven for 10-15 minutes, or until soft.
Bring 100ml/3½fl oz water, the remaining 100g/3½oz sugar and the cinnamon to the boil in a saucepan and continue to boil until the liquid is syrupy.
Add the cooked fruit to the syrup and set aside to cool.
Blend the mixture in a blender to a purée and stir in the cream.
Pour the mixture into ice lolly moulds and freeze for 3-4 hours, or until completely frozen.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.