Ingredients

• Vanilla powder – A pinch.
• Rhubarb - 200 grams. (It needs to be washed and trimmed)
• Trimmed and washed strawberries - 150 grams.
• Ginger (Freshly grated) – 1 teaspoon.
• Maple syrup – 3 tablespoons.
• #Ingredients for raw hazelnut wafer#
• Hazelnut - 200 grams.
• Oat flour or rolled oats - 50 grams.
• Cacao powder - 3 tablespoons.

• Soft dates – 16 nos. or 200 grams.
• Sea salt - A pinch.
• Coconut oil - 3 tablespoons.
• #Ingredients for rhubarb Ice cream#
• Quark cheese - 250 grams. (You can use strained Greek yogurt instead)
• Mascarpone - 250 grams. (Keep some more quark cheese)
• Maple syrup – 2 to 3 tablespoons.
• Rhubarb and strawberry Jam - 250 ml.

Cooking guidelines

Strawberries and rhubarb should be sliced in a thin manner and placed them in a sauce pan.

You have to add the remaining jam ingredients and they should be cooked on raw heat for 20 minutes to make them soft.

A hand blender must be used for mixing it if you want a really smooth mixture. It can be left chunky as well.

Set aside and cool.   For making raw hazelnut wafer

Salt, cacao powder, rolled oats and hazelnuts must be added to a food processor and all these ingredients should be combined thoroughly. (Make sure that the texture is pretty similar to sand)

The mixture need to be poured into a separate bowl.

Coconut oil and dates must be added to the food processor and mixed well to create a paste.

The mixed nuts have to be poured back and pulsed everything really well to make a dough.

It should be rolled it into a log and then, divided into two halves with equal quantity.

For copying the correct size of the baking dish into a baking paper, a pen can be used and one of the wafer dough halves must be rolled out on the baking sheet. Another baking sheet can be used for preventing the rolling pin from getting stuck.

The baking powder must be transferred with the wafer to the baking dish and it should be placed in the freezer.   For making ice cream

In a mixing bowl, 2 to 3 tablespoons maple syrup, mascarpone and quark cheese should be combined.

Cooled rhubarb and strawberry jam (125 ml) must be added and you have to keep on stirring to combine well.

After removing the baking dish from freezer, the ice cream mixture should be poured on top. More jam can be spooned on top approximately 100 to 150 ml and a spoon can be used to swirl it in an even manner. It should be put back in the freezer for around two hours become firm.  

The second half of the wafer dough must be rolled out with the same method. For making hole patterns, a fork needs to be used and then, it should be turned upside-down onto another baking sheet.

The ice cream has to be taken out from the freezer and the wafer should be transferred on top of the ice cream carefully.

It has to be placed back in the freezer for 3 to 4 hours to become fully firm.

It should be taken out and cut into 20 squares or 10 rectangles with the help of a knife (after dipping in hot water).

They have to be wrapped using baking paper and stored in the freezer.