Sunday, Sep 15, 2024
Surprisingly enough, Rhubarb is a vegetable, but we won’t hold that against it. Eating the pink stalks of Rhubarb raw is a very sour, mouth-puckering experience, but when cooked down with sugar in a jammy compote fresh in our kitchens, it’s completely delicious. We combine a vanilla custard, sweet cream base with ribbons of that rhubarb goodness and pieces of buttery, gluten-friendly crumble to create the perfect summer flavour combination!
Ingredients
Cream, Skim milk, Sugar, House-made rhubarb jam (rhubarb, sugar, rhubarb puree, rhubarb extract and pectin), House-made crumble (gluten-free flour [sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet, white sorghum flour, tapioca flour, xanthan gum], brown sugar, butter and sea salt), Vanilla custard (sugar, modified corn starch, sodium phosphates, salt, modified vegetable oil, xanthan gum, mono and diglycerides, artificial flavour, tartrazine, sunset yellow FCF, BHA), Rhubarb extract, Pasteurized egg yolks, Skim milk powder, Guar gum, Locust bean gum, Carrageenan.
Allergens
Dairy, Egg
