For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...

Take off the heat and place the pan in a bowl of ice-cold water ... omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.

This Rhubarb Strawberry Crisp has it all - a perfect balance of tangy and sweet flavors, warming spices, crumbly and buttery topping served with a dollop of vanilla ice cream for ultimate decadence.