Serves:  4 portions

Poached Compressed Rhubarb

  •  3-4no.      Sticks small – medium size Yorkshire forced rhubarb
  •      45g      Caster sugar
  •   1/4no.     Fine grated lemon zest ]
  • 2no. x medium size vac pack bag                  

Rhubarb Jelly

  • 600g     Yorkshire forced rhubarb
  •               Any trim left from the slices
  •   75g      Caster sugar
  • 100g      Water

Vanilla Yoghurt Micro Sponge

  • 125g        Whole egg
  •   95g        Caster sugar
  • 1/2no.      Vanilla pod, seeds only
  •   75g        Natural yoghurt
  •   92g        Sieved gluten free flour
  •     3g        Baking powder
  •   10g        Melted butter at 40c

Vanilla Ice Cream

  • 250g        Milk
  • 250g        Whipping cream
  • 120g        Egg yolks             
  •   62g        Caster sugar
  •   38g              Trimoline
  •     8g        Vanilla pods, split


Poached Compressed Rhubarb

  1. Wash the rhubarb
  2. Cut off the top and bottom, then cut 80 slices at approx. 3mm thick using only 1-1.5cm wide
  3. Place the slice into the bags sprinkle with the sugar evenly and the lemon zest
  4. Seal tightly on a vac pac machine and then cook slowly at 70c for 6 minutes
  5. Refresh in ice water, reserve

Rhubarb Jelly

  1. Wash, top and tail the rhubarb
  2. Cut up roughly and place in a round bottom bowl
  3. Add the sugar and the water
  4. Clingfilm the bowl and place on a simmering pan of water for 2-3 hours
  5. Remove and drain off the rhubarb liquid
  6. Weigh out 450g of the juice and heat lightly
  7. Dissolve in 16g of soaked leaf gelatine, semi set over ice

Vanilla Yoghurt Micro Sponge

  1. Whisk together the eggs, caster sugar, and vanilla until fluffy
  2. Fold in the yoghurt carefully
  3. Gently fold in the flour, b.p mix
  4. Add alittle amount of the mix to the butter, and mix in
  5. Fold back into main mix gently
  6. Place in a lightly greased polystyrene cup mix up to ¾ full
  7. Cook in the microwave full power for 32 seconds
  8. Remove from the oven, and lightly cool
  9. Demould from the cup and cool on a wire
  10. When cool, break into nice size pieces

Vanilla ice cream


  1. Place in a sauce pan the milk, cream and vanilla and boil
  2. Whisk the yolks and sugar together
  3. Pour half the milk over the yolks and whisk together immediately.  Re boil the remaining liquid
  4. Add the yolk mix to the milk, reduce the heat and cook to 76°C, stirring constantly
  5. Pass through a chinois and chill on ice churn and store in the freezer

To finish

  1. Place neatly in the base of the bowl the drained rhubarb slices up to 20 per portion
  2. Using the jelly place over the fruit to cover like the image
  3. Set in the fridge
  4. Place several of pieces of the sponge, and a quenelle of vanilla ice cream in the plate
  5. Finish with lightly chopped pistachio nuts