TARRAGON & THYME

Ooh this is good and ooh so simple Ingredients: 250g good quality white chocolate chopped 140g tube of liquid glucose 700g new season forced rhubarb or young sticks if later in the season trimmed and chopped 50g golden caster sugar 3 tablespoon of grenadine (or water plus 1 tsp vanilla extract) Method: You start by making the sorbet melt the chocolate and the glucose together in a bowl (this can be done in the microwave on medium for 5 to 6 minutes.  Pour in 250ml warm water and whisk until the mixture is nice and smooth.  Allow to cool and then pour into ice cream machine (follow instructions for machine) or  if you do not have such an item into a freezer container.  Place into the freezer on fast freezer if possible for about 5 hours removing after two hours and again after three hours.  In between beat vigorously to break the ice crystals down. For the compote.  Place the rhubarb the sugar and the grenadine in a saucepan...

I don't know about you but Rhubarb and Custard I really like.  Especially in the form of the retro sweets which seem to have made a massive comeback or did they ever really go away.  Rhubarb and Custard something which as a Kid I absolutely hated but in older life my tastes have changed.  Rhubarb and Custard a blast from the past tart/sweet sweeties that used to be much in demand and which are still available today.  Indeed Marks and Spencers have a Rhubarb and Custard fizzy drink available to buy. But here is an idiots guide to home made ice cream the cheats way 1 very large carton of cream 1 large carton of custard Stewed rhubarb Mix altogether and either pop into a plastic box and freeze for 2 hours and then take out and break up with a fork  (you will need to do a couple of times and the ice cream should be in the deep freeze for about 6 hours or pop into an ice cream machine and let it do its stuff Serve with stewed rhubarb or in bowls on its ow...