Equipment: For this recipes you will need ice lolly moulds.
450g/1lb rhubarb, sliced into 7½cm/3in pieces
200g/7oz strawberries, halved
½ orange, juice only
175g/6¼oz sugar
1 cinnamon stick
50ml/1¾fl oz double cream
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.
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