Dust a clean work surface with flour and roll out the dough to the thickness of 7.5mm/⅓in. Use a 6.5cm/2½in round cutter to cut out biscuits. Collect the off-cuts, roll again and cut out more ...

Take off the heat and place the pan in a bowl of ice-cold water ... omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.

This is an ice cream I make over and over and is a perfect topping for fruit crisps –especially strawberry-rhubarb, peach, or apple. It’s also delicious in a sundae with caramel or a bourbon brown ...

1 cup cream 1/2 cup milk 6 T honey 2 large free-range eggs 6 - 8 stems rhubarb, rinsed and cut into lengths Preheat the oven to 140°C. Whisk the cream, milk and 3 T honey until combined. Beat the eggs ...