Apples and Rhubarb with Anzac Biscuit Ice Cream

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
At Home with Sous Vide

By Dale Prentice

Published 2013

  • About

This dish has all of my childhood favourites on one plate: tart rhubarb and apple on ice cream, ice-cream sandwiches and Anzac biscuits straight out of the oven.

Ingredients

Rhubarb and apple

  • 2 Pink Lady apples
  • 6 rhubarb stems
  • 2 dessertspoons

Method

Thoroughly wash the apples and rhubarb. Leaving the skins on, cut the apples into 8 wedges and cut away the core. Cut the rhubarb into 12 x 10cm lengths. Place 1 dessertspoon of the sugar in a vacuum pouch with the zest, then fold the top of the pouch over and shake gently to evenly disperse the sugar. Seal on high.

Cut the remaining rhubarb into 1cm pieces.