Instructions: This pretty pink colour and cool, sharp taste of the rhubarb ice cream contrasts perfectly with the dark chocolate in this striking spring dessert. The rhubarb puree is made with only the pink part of the stems for the colour, and, instead of poaching it on the hob, you may prefer to roast it for about 5 minutes in a very hot oven, with sugar to taste and orange juice to moisten.

First make the ice-cream... Heat the milk. Beat egg yolks and caster sugar until white and creamy. Add 1/3 of hot milk to egg yolk and then transfer to remaining milk and cook out by whisking continuously over a low heat until it coats the back of a spoon. Strain, cool,mix in rhubarb puree and churn in ice cream machine until set.

To serve

Use the melted chocolate to pipe triangle or star designs onto 4 serving plates; set aside. Combine the whipped cream, chopped apple and rhubarb pieces, folding together gently. Taste for sweetness and add extra caster sugar if necessary. Fill the chocolate cups with this mixture and set a scoop of the rhubarb ice cream on top. Set inside the piped chocolate design and decorate in any desired way - a single strawberry fan might be all that is required - and lightly spoon around some of the remaining rhubarb juice. Serve with crisp biscuits such as almond cookies.

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