Nadiya Hussain served up rhubarb and custard ice cream sandwiches on Nadiya’s British Food Adventure.

The ingredients for the rhubarb compote are: 200g rhubarb, cut into 2cm pieces, 40g caster sugar, 1 lime, juice only, 2 tsp liquid glucose and 5 drops rhubarb essence (optional).

For the ice cream: 200g sweetened condensed milk, 300ml double cream, 1 tsp vanilla extract and 2 tsp liquid glucose.

For the custard biscuits: 75g unsalted butter, softened, 75g caster sugar, 1 medium free-range egg, lightly beaten, ½ tsp almond extract, 100g plain flour, sifted (plus extra for dusting) and 75g custard powder.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.