Blend roasted strawberries, heavy cream, milk, sugar, vanilla, and salt until smooth. Pour mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze until firm.

Make Yuzu Ice Cream

In a saucepan, heat heavy cream, yuzu juice, sugar, and salt until sugar dissolves. Allow to cool, then pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze until firm.

Rhubarb Jam

Cook Rhubarb

In a saucepan, combine chopped rhubarb, sugar, and lemon juice. Cook over medium heat until rhubarb breaks down and mixture thickens (about 15-20 minutes). Let cool.

Oat Biscuit

Prepare Dough

In a bowl, combine rolled oats, flour, brown sugar, baking powder, and salt. Stir in melted butter and egg until a dough forms.

Bake Biscuits

Preheat oven to 350°F (175°C). Roll dough into small balls and flatten slightly. Place on a baking sheet and bake for 12-15 minutes until golden. Let cool.