MOF MOF dessert - rhubarb icecream loaf

MOF MOF meaning "minimum of fuss, maximum of flavour"

1.5 cans condensed milk
500 ml poached cinnamon rhubarb
1 pack gingernuts

Stage 1
To poach the rhubard dice 6 medium sized rhubarb stems, put the rhubarb into a medium sized saucepan, add a cup of sugar and pour in water until the rhubarb is covered. Add a cinnamon stick and bring the water to the boil and take off the heat and cool.

Stage 2
Take a pack of gingernuts, roll them into a towel and smash the bejesus out of them.

Stage 3
Combine cold rhubarb, condensed milk and gingernuts pieces. Pour the mixture into a lined loaf tin and leave in a freezer until it sets (overnight is best)

To serve
Take the loaf tin out of the freezer, let it thaw five minutes and then turn onto a platter so it looks like an icecream loaf. Cut into slices and serve with fresh strawberries and cream.
Enjoy!