To make the rumberry compote, combine all the ingredients in a small saucepan and bring to a simmer, stirring until the sugar dissolves. If the berries don't release enough liquid to form a syrup, you may need to add a little water. Allow to cool completely.

Place scoops of vanilla ice-cream into chilled bowls, spoon the compote over the top and add a wafer to make it look fancy.

Also try: Adam Liaw's bachelor's jam.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.