500ml/18fl oz milk
50ml/2fl oz double cream
140g/5oz caster sugar
125g/4½oz marzipan
12 sticks young pink rhubarb, cut into pieces
1 litre/1¾ pints water
250g/9oz caster sugar
50g/2oz ground almonds
85g/3oz pecans, chopped
85g/3oz butter
85g/3oz brown sugar
100g/3½oz plain flour
pinch salt
For the marzipan ice cream, place all the ice cream ingredients into a food processor and blend well. Pour into a pan and heat over a medium heat until the mixture reaches 90C/180F on a sugar thermometer.
Allow the mixture to cool, then pour into an ice cream mixture. Churn and freeze according to the manufacturer's instructions.
For the rhubarb, place the rhubarb pieces into a pan, add the water, sugar and vanilla pod and bring to the boil. Reduce the heat to low and gently poach the rhubarb for 4-5 minutes depending on the thickness of the rhubarb, being very careful not to overcook (it should be tender but not too soft).
Remove the rhubarb from the cooking liquor. Allow the poaching liquor to cool completely, then return the rhubarb to the cooking liquor until needed.
For the pecan crumble, preheat the oven to 180C/350F/Gas 4.
Mix all of the crumble ingredients together and spread out evenly onto a baking tray. Place into the oven and bake for 20-25 minutes, or until golden-brown.
To serve, divide the poached rhubarb equally among four serving dishes. Spoon over some of the poaching liquor, add a layer of the pecan crumble and top with a spoonful of marzipan ice cream.
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Rhubarb crumble and cream
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