Rhubarb ice cream

Peel the rhubarb stems and cut in pieces.

Put the rhubarb in a pan.

Add the sugar and stir.

Add the grated lemon rind and orange liqueur.

Cover and bring to a boil.

Cook for 7 to 8 minutes uncovered.

Remove from heat and let cool down.

Put the ice cream in each dessert cup and top with bananas.

Top with rhubarb gravy.

Garnish with hazelnuts.



3 rhubarb stems, washed

125 ml of sugar

30 ml of grated lemon rind

30 ml of orange liqueur

- bananas, sliced in half lengthwise, drizzled with lemon juice

ice cream (to taste)

- a few hazelnuts