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Rhubarb Ice Cream with Honeybee Pollen

Description Recipe

Delish rhubarb ice cream with a nice crunch.

Yield: 4 servings

For the orange pastry:
55
g cane sugar
55
g sugar
60
g orange juice
30
g flour
60
g grated almond
60
g butter
For the ice cream:
300
g rhubarb
2
tablespoon rose water
150
g sugar
180
ml heavy cream
1
tablespoon honeybee pollen

Whisk butter so that it is fluffy.
Beat in all the other ingredients and put aside for about 10 minutes.
Preheat oven to 180°C. With a help of a tablespoon add some pastry on a baking sheet and flatten. Bake for 5 minutes.
Peel and slice rhubarb and start to warm it with the sugar. After sugar is molten, but not caramelised add rose water and let it cook for a minute. Puree and add with vanilla sugar beaten heavy cream. Pour it to the ice cream machine and let it do the rest.
Before it is ready stir in the honeybee pollen.