Simon King and Dave Myers served up a delicious rhubarb, rosewater and cardamom kulfi on The Hairy Bikers Go Local.
The igredients are: 400g slender young rhubarb, cut into chunks, 150g caster sugar, 300ml evaporated milk, 8 cardamom pods, lightly crushed, 1–2 tbsp rosewater, 100ml kefir, 250ml double or whipping cream and salt.
To serve (optional), dried rose petals and chopped pistachios.
See recipes by The Bikers in their book titled: The Hairy Bikers’ Everyday Winners: 100 simple and delicious recipes to fire up your favourites! available from Amazon now.
Related Posts
Si and Dave’s salt and pepper chips recipe on The Hairy Bikers Go West
Si and Dave’s Peking duck with plum sauce recipe on The Hairy Bikers Go Local
Si and Dave’s garlic mushroom pakoras with coriander chutney recipe on The Hairy Bikers Go Local
Si and Dave’s seared goose breast with green peppercorn risotto recipe on The Hairy Bikers Go Local
Si and Dave’s gravadlax and confit of wild salmon with gin on The Hairy Bikers Go Local
Si and Dave’s Tahdig (Crispy Persian Rice) recipe on The Hairy Bikers Go West
Si and Dave’s bruschetta with laverbread, cockles, bacon and a crab and charred chicory salad recipe on The Hairy Bikers Go Local
Si King and Dave Myers queenies scallop spring rolls recipe on The Hairy Bikers Go West
Si King and Dave Myers scallop ceviche recipe on The Hairy Bikers Go West
Si and Dave’s seaweed bread with oats and bran flour recipe on The Hairy Bikers Go Local