serves 8 portion size: one scoop/large spoonful

  • 250 g strawberries
  • 250 g rhubarb (± 350 g with outer skin)
  • 75 – 100 ml boiling water
  • 50 ml strawberry syrup
  • 100 g (125 ml) sugar
  • 150 g Boudoir biscuits
  • 60 ml orange liqueur or white muscadel
  • 250 g low-fat cream cheese
  • 250 ml smooth, unflavoured low-fat cottage cheese
  • 250 ml ricotta cheese
  • 5 ml vanilla essence
Top layer
  • 150 g strawberries, sliced
  • 30 g chopped pistachio nuts 
Wash strawberries, hull them and cut into slices. Keep in fridge until required. Wash, peel and slice rhubarb into 2 cm pieces. Cook rhubarb and a little milk. Heat remaining milk, cream and sugar to boiling point. Gradually stir the custard paste into the boiling milk mixture. Stir and cook for 1 minute until thick and cooked through. Stir a bit of the warm custard sauce into the beaten eggs. Add eggs to warm custard sauce in the pot. Stir until eggs thicken, but do not allow to boil. Stir the reduced red wine and the vanilla through. Pour mixture through sieve into a mixing bowl and refrigerate for 1 hour. Pour into an ice cream maker and follow the instructions. Freeze the ice cream for 2 hours before serving.