Categories: Desserts 
      Yield: 6 servings 
  
-----------------------------CINNAMON ICE-CREAM----------------------------- 
      2 dl Milk (7/8 cup) 
      2 dl Cream (7/8 cup) 
      4    Egg yolks 
     80 g  Granulated sugar (2 7/8 oz) 
      3 tb Ground cinnamon 
 
-----------------------------------DOUGH----------------------------------- 
     80 g  Butter (2 7/8 oz) 
    100 g  Granulated sugar (3 1/2 oz) 
      1    Egg 
      1 ds Salt 
    1/2    Vanilla bean, scrapped 
      3 tb Whipping cream 
    1/2    Lemon, grated rind 
    150 g  Sifted flour (5 1/3 oz) 
    100 g  Ground almonds (3 1/2 oz) 
 
--------------------------------RHUBARB TART-------------------------------- 
    400 g  Rhubarb (7/8 lb) 
     50 g  Granulated sugar (1 3/4 oz) 
      3 tb Water 
      2 dl Heavy cream (7/8 cup) 
      2 tb Kirsch 
      1    Vanilla bean, slit 
      4    Egg yolks 
           Butter for the flan ring 
           Flour for dusting 
      3 tb Coarse sugar 
 
------------------------------STRAWBERRY SAUCE------------------------------ 
    400 g  Strawberries (7/8 lb) 
    100 g  Granulated sugar (3 1/2 oz) 
      3 tb Water 
      2 tb Kirsch 
  
  Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored. 
  Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually 
  stir in the hot liquid into the egg mixture. Return to saucepan, over LOW 
  HEAT beat until it thickens. Let cool. Freeze. PASTRY DOUGH: Beat butter 
  and sugar until smooth and creamy. Beat egg and add salt. Stir into 
  mixture. Add vanilla seeds, cream and grated lemon rind. Stir in flour and 
  almonds. Rapidly work into a smooth solid dough. Cover and chill for 1 
  hour. STRAWBERRY SAUCE: Wash and hull the strawberries. Place in a 
  saucepan, add sugar, kirsch and water, bring to the boil. Liquidize and rub 
  through a fine sieve. TART: Wash, trim and skin rhubarb, cut diagonally 
  into slices. Spread the bottom of a flat pan with sugar and place rhubard 
  on top. Add water and bring to a quick boil. Let rhubarb cool. Remove the 
  rhubarb from the liquid with a slotted spoon and transfer to a bowl. Stir 
  in cream, kirsch, egg yolks, sugar and vanilla seeds. Blend well. Heat the 
  oven to 180 oC (355 oF). Butter the flan ring ( 26 cm, 10 1/4 in), dust 
  with flour. Roll out the dough to a thichness of 3 mm (1/8 in) and line 
  flan ring. Form a rim around the edge. Prick with a fork, line with 
  aluminium foil, fill with dry beans and bake blind for 10 minutes. Remove 
  beans and foil, spread the bottom with the rhubarb mixture. Set in oven and 
  bake for 15-20 minutes. Sprinkle with coarse sugar and continue baking for 
  10 minutes. Let cool. SERVING: Cut the tart, transfer on plates. Spoon some 
  strawberry sauce on one side, scoop ice-cream and set on sauce. ~--