Rhubarb, mascarpone and red wine vinegar ice cream

Method

1. Line a litre capacity terrine mould or loaf tin with cling film.

2. Place the rhubarb, caster sugar and red wine into a non-reactive saucepan and bring to the boil.

3. Reduce the heat and simmer until the rhubarb has reduced and become quite thick and pulpy.

4. If necessary, push the mixture though a sieve (this step should not be needed if young champagne rhubarb is used). Remove from the heat and leave to cool.

5. In a separate bowl, mix the remaining ingredients together and beat until smooth.

6. Spread a layer of the mascarpone cream evenly across the base of the mould. Follow with a layer of the rhubarb puree. Repeat the layers until both mixtures are used up.

7. Using the back of a spoon, level the surface and then tap the mould briefly but firmly onto a work surface to knock out any air bubbles. Cover and freeze.

8. Remove the terrine from the freezer 20 minutes before serving, turn out onto a serving plate and serve with sliced rhubarb that has been cooked briefly in a little red wine and sugar.

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Ingredients

800g champagne rhubarb, washed and roughly chopped
50g caster sugar
150ml Red wine
500g Mascarpone
pinches Salt
2 tsp red wine vinegar
1 tbsp orange liqueur
6 tbsp cold water
seeds from 1 vanilla pod

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