Photograph: Karen Thomas
First, make the semolina biscuits. Preheat the oven to 180°C, fan 160°C, gas 4 and place the semolina and sugar in a bowl.
Melt the butter and add to the bowl. Stir well. Tip in the beaten egg and bring together with a spoon until you can form a paste.
Line a baking tray with nonstick baking paper, then roll the dough into 14 golfball-sized balls. Place them on the tray, evenly spaced, and squash them a little so they melt in the oven to form circles.
Bake the biscuits in the oven for 10-12 minutes or until pale golden. Allow to cool on the baking tray before transferring to a wire rack to cool completely.
Meanwhile, poach the fruit. Pour 200ml cold water into a large, wide, shallow pan. Add the sugar, the orange and lemon parings and the bay leaf. Gently heat until the sugar dissolves, then bring the liquid to the boil.
Tip the rhubarb into the pan and lower the heat. Cook gently for 5-6 minutes, covered, until almost tender, then add the halved strawberries. Continue to cook gently for a couple of minutes, stirring. Add a squeeze of lemon juice to taste, then leave the fruit to cool in the pan.
Serve the cooked strawberries and rhubarb (remove and discard the orange and lemon parings and the bay leaf) in glasses with vanilla ice cream, and the semolina biscuits on the side.
Get ahead: prepare the fruit up to 2 days ahead; cover and chill. Bake the biscuits up to 2 days ahead and store in an airtight container; you will have more biscuits than you need but they also freeze well.