Ingredients
For the buns
- 2 hot cross buns
For the filling
- 2 scoops rhubarb & raspberry ice cream (or your favourite flavour)
To serve
- Rhubarb Coulis
- Fresh fruit (optional)
Method
Prepare
Slice the hot cross buns in half.
Toast
Place under the grill or in a pan and toast until golden and warm.
Fill
Add a generous scoop of ice cream to the base of each bun, then sandwich with the top.
Serve
Drizzle generously with Rhubarb Coulis and fruit if desired. Serve immediately while warm and melty.
A nostalgic Easter treat with a gourmet twist — warm, cold, sweet and tangy all in one bite.
