Rhubarb Ice Cream with Honeybee Pollen

Some bored rhubarb stalks were starring at me in the fridge. I had the sudden idea to prepare some ice cream out of them. I used some rose water to season it and to have a sort of a crunchy effect I added some honeybee pollen. Bees while collecting the nectar they also collect pollen, that is edible for human. Some say it is very healthy as it contains about 5000 enzymes and coenzymes. But now back to the rhubarb ice cream and its companion a delcious orange pastry, that is kind of like a tuiles, I guess. This is my entry for the Root Source Challenge #14.


Ingredients:
For the orange pastry:
55 g cane sugar
55 g sugar
60 g orange juice
30 g flour
60 g grated almond
60 g butter
For the ice cream:
300 g rhubarb
2 tablespoon rose water
150 g sugar
180 ml heavy cream
1 tablespoon honeybee pollen

Whisk butter so that it is fluffy. Beat in all the other ingredients and put aside for about 10 minutes. Preheat oven to 180°C. With a help of a tablespoon add some pastry on a baking sheet and flatten. Bake for 5 minutes.
Peel and slice rhubarb and start to warm it with the sugar. After sugar is molten, but not caramelised add rose water and let it cook for a minute. Puree and add with vanilla sugar beaten heavy cream. Pour it to the ice cream machine and let it do the rest. Before it is ready stir in the honeybee pollen.