Ingredients:

6-8 plump sticks of rhubarb

1/2cup sugar

small knob of butter

1 cup whipping cream

Directions

Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge. Server 4

DW 11.13.07