Stewed Rhubard with Homemade Banana and Cookies Ice Cream
2 Ripe Bananas
2 Tbsps Honey
A few of you favourite Cookies smashed up
Sprinkle of Cinnamon
Teaspoon of Ginger
First prepare the ice cream the day before. Mash the bananas into the cream with a fork, add honey, cinnamon, ginger and a good sprinkle of sugar and mash again until smooth. Finally add the smashed cookies, stir and throw in the freezer.
After 4-6 hours or when the ice cream is about half frozen mash it again with the fork until smooth. Repeat this stage if possible before you go to bed, and/or once more early the next morning.
Cut the rhubarb into chunks about 2cm long. Put on a medium heat, drizzle some lemon juice over them and a generous sprinkle of brown sugar. Put a lid on, turn down the heat and mash a little until all the rhubarb is totally broken down.
Serve, and enjoy!