Walnut and pear lollies and rhubarb sorbet: Jacob Kenedy’s icy desserts – recipes

A luxurious nut and pear lolly, plus a rhubarb sorbet packed with sweet-sour flavour

Nuts make wonderful milks, and therefore they also make great granitas, sorbets and lollies. There is no trick or trouble to getting them right, but there is a magic about nut ices that is as jaw-dropping as a magician’s act – delicious and sophisticated, without adulterating the childlike joy that underpins every sort of ice-cream. Then, I like to celebrate rhubarb as a sorbet, which is great on its own, or with cold custard, or to accompany stodgier puddings.