Ingredients
Rhubarb compote
Method
1.Preheat oven to 200°C (180°C fan-forced). Line oven tray with baking paper.
2.In a shallow baking dish, combine rhubarb with sugar and juice. Roast, uncovered, for about 15 minutes, or until rhubarb is tender but still holding its shape; cool; reserve juices in dish for rhubarb compote.
3.Meanwhile, line base and sides of a loaf pan with plastic wrap, extend wrap 10cm over sides.
4.Using a serrated knife, split one sponge in half lengthways (keep remaining sponge for another use), trim and position, cut-side up, in base of pan; freeze for 15 minutes.
5.Slightly soften half the ice-cream; spread evenly over sponge in pan. Top ice-cream with about five rhubarb stems, trimmed to fit pan; set aside remaining rhubarb. Cover pan, freeze for about 3 hours, or until ice-cream is firm.
6.Slightly soften the remaining ice-cream; top rhubarb with the ice-cream; cover, freeze until firm. Top ice-cream with remaining trimmed sponge, cut-side down. Cover pan; freeze overnight.
7.Meanwhile, to make rhubarb compote: In a small saucepan, place remaining rhubarb, with reserved juices, caster sugar and water. Bring to the boil, stirring, for about 1 minute, or until sugar is dissolved. Reduce heat; simmer for about 2 minutes; cool.
8.Using an electric mixer, beat cream and extra icing sugar in a small bowl until soft peaks form; refrigerate until ready to use.
9.In a large frying pan, dry-fry nuts, stirring, over medium heat, for about 1-2 minutes, or until browned lightly; remove from pan, cool.
10.Place cake on serving plate. Spread all over with whipped cream; press nuts onto sides. Slice cake, serve with rhubarb compote.
Use kitchen scissors to cut roasted rhubarb. You can cover the cake with whipped cream and nuts ahead of time and freeze until ready to serve. The cake will need to stand at room temperature for about 10 minutes to thaw slightly before serving. Make the compote on the day of serving. It can be stored in the fridge; bring to room temperature before serving.
Note
