Honey lacquered rhubarb on the BBQ

(For 4 portions)

• 2 rhubarb sticks
• 2 ripe pear of your choice
• 2 gingerbread cookies
• 4 scoops of olive ice cream Iluigi
• 2 tablespoons of honey of your choice
• cup of Honny Cress 
• olive oil Iluigi

Rhubarb:

• Peel the rhubarb and cut into 12 equal pieces of about 8 cm.
• Coat them with the honey using a brush.
• Grill them on a low heat on the BBQ until they are almost done.
• Place 3 pieces per plate.

To finish off:

• Serve lukewarm or cold.
• Place a scoop of olive ice cream on each plate and crumble the speculaas over it.
• Finish with the Honny Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 25 minutes 
Techniques: fruits
Plate: Wild Grey Bowl