To make the ice cream:

* 700g forced rhubarb
* 225g double cream
* 425g caster sugar

Place the rhubarb in a saucepan with a little water. Fit a lid on it and then poach the rhubarb until just tender all the way through. Place the cooked rhubarb in a food processor.

Weigh out 650g of the rhubarb.

In another saucepan, weigh 225g of sugar and 125g of double cream.

Whisk together on a medium heat until the sugar has dissolved. Do not allow the sugar to colour.

Mix the sugar mix and rhubarb puree together.

Place over an ice bath and stir until fridge cold. Churn in an ice cream freezer or else stir every half hour in the freezer.

Or use one tub of Emily's Ice Cream rhubarb flavour, above.

For the swiss roll:

* 95g icing sugar
* 95g ground almonds
* 3 whole eggs
* 2 egg whites
* 12r sugar
* 25g flour
* 20g cooled, melted butter
* 100g rhubarb jam
* 1 stem ginger piece

Place the icing sugar and almonds in a bowl.

Add the whole eggs and whisk until doubled in volume.

Whisk the whites and add the sugar to make a meringue.

Fold the meringue through the almond base.

Fold the flour through the mix and lastly the melted butter.

Spread on a baking tray parchment and bake at 200C for eight minutes.

Leave to cool.

Spread the sponge with rhubarb jam and then finely grated stem ginger.

Roll into a roulade.

Leave wrapped in cling film until you are ready to carve into 1cm thick slices.

For the meringue:

* 40ml water
* 180g sugar
* 15ml glucose
* 3 egg whites
* 1 piece of stem ginger finely grated

Heat the water and sugar to 121C. Whisk the egg whites to stiff peaks.

Slowly pour in the hot syrup.

Continue mixing until mixture has cooled completely, adding the stem ginger just before the end.

Pour into a piping bag with a star nozzle.

To put together: Slice the swiss roll into moulds.

Place in an oven proof baking dish in a single layer.

Scoop the ice cream and then cover liberally with the meringue, making sure that you can not see the ice cream.

Place in an oven at 190C for about 12 minutes until golden.

Leave for 10 minutes on the side before serving.