As much as I love making a proper churned ice cream from scratch ... rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits. For the rhubarb compôte, place the rhubarb ...

Bobby Flay knows what he's talking about, so when he recommends an ingredient, even one as seemingly out of place as this one, we listen.

For the dried rhubarb crisp, using a sharp vegetable peeler ... For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil.