Ingredients

• 1 lb (450 g) rhubarb, trimmed and sliced
• 2 oz (50 g) pale raw brown sugar
• 2 oz (50 g) butter or margarine
• ½ pt (284 ml) fresh double cream

Method

1. Trim and slice the rhubarb then put the rhubarb, sugar and butter in a saucepan over gentle heat until the butter melts.
2. Simmer gently until the rhubarb is 'pulpy' and thick, stirring occasionally.
3. Chill until cold.
4. Whip the cream until it holds its shape, then fold in the rhubarb.
5. Spoon into individual glass dishes. Serve chilled.