Poached rhubarb, microwave honey cake, burnt white chocolate semifreddo & raspberries
Place half of the punnet of raspberries in a food processor with 50g sugar and puree until smooth. Wash and trim the rhubarb and cut into batons. Bring 100m of water and 100g sugar to the boil; add rhubarb and half of the berry puree. Simmer for 4-5 minutes and leave to cool.
Cream 100g butter and 100g sugar together, beat in eggs and then fold in the self-raising flour. Line a square plastic tub with greaseproof paper and drizzle in a generous amount of honey to cover the bottom. Pour on the sponge mix, cover with cling film and pierce a few holes. Microwave for 3 minutes, leave to cool a little and then turn upside down. Cut into squares to serve.
Pre-heat the oven to 150°C. Place 100g white chocolate on a greaseproof lined baking sheet and bake for 10 minutes until golden brown. Place in a bowl with 50ml boiling water, whisk until smooth and then leave to cool. Add 100g whipped egg whites and 100ml whipped double cream. Place in moulds and freeze.
To serve, garnish with the remainder of the raspberry puree and mint leaves.