Chilled Ginger Rhubarb

Combine caster sugar, cinnamon sticks, and water in a medium saucepan over medium heat, stirring until the sugar fully dissolves to form a spiced syrup.

Trim and chop the rhubarb stalks into roughly 2 cm pieces, discarding any leaves as they are toxic.

Add the chopped rhubarb and ginger to the saucepan, bring the mixture to a gentle simmer, and cook until the rhubarb breaks down into a soft, jammy compote.

Remove the cinnamon sticks and allow the compote to cool to room temperature, then transfer it to a blender and blitz until smooth.

Pass the blended mixture through a fine-mesh sieve into a clean bowl, pressing with the back of a spoon to extract as much liquid as possible and discard any fibrous solids.

Cover the sieved mixture and refrigerate until completely chilled throughout.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, creamy frozen consistency.

Transfer the churned dessert into a freezer-safe container, smooth the surface, cover tightly, and freeze until firm before serving.