Rhubarb & pistachio semifreddo
220g caster sugar
2 egg yolks
250g double cream
Put the rhubarb and 200g of sugar in a pan, cover and reduce by 1/2 and blend into a smooth purée.
Make the sabayon with yolks, honey and remaining sugar till increased in volume and thickened.
Mix rhubarb purée and sabayon and leave to cool
Toast the pistachios and fold into rhubarb mix
1/2 whip the cream and fold in the rhubarb mix, pour into a lined loaf tin and freeze for minimum 2 hours.
2 tbsp vegetable oil
125g golden syrup
1/2 tsp vanilla paste
Warm the oil, syrup, honey, and vanilla and pour over the oats. Mix till completely coated.
Pour into a baking tray, add nuts and bake at 150c for 20 mins. Keep stirring till crisp,
Add dried fruit and bake for 10 mins then leave to cool.
Rhubarb and ginger gel
40g stem ginger syrup
3g agar agar
Put all of the ingredients into a pan, bring to simmer till the rhubarb is cooked,
Put into a tub in the fridge and leave to cool.
Once set, purée in liquidiser and put into piping bag