Rich Rhubarb Cream

1. 1

   Remove any leaves from the rhubarb stalks and rinse under cold water. Slice the stalks into 1 inch pieces.

2. 2

   Cook the rhubarb and superfine sugar together with a small amount of water, until pulpy, around 10 minutes.

3. 3

   Cool, then drain off any surplus juice through a colander. Mash the remaining pulp, and set aside.

4. 4

   In a mixing bowl, beat the cream stiffly with the powdered sugar, then set aside.

5. 5

   Place the butter, brown sugar and crumbs in a small pan and cook, stirring frequently, until the crumbs are crisp and golden. Add the walnuts and chopped ginger (if using) to the crumbs, when cold, and mix through.

6. 6

   Gently stir the rhubarb pulp and whipped cream together, and place a little in the bottom of four dessert glasses. Add alternate layers of crumbs and rhubarb cream, finishing with cream.

7. 7

   Decorate with strawberries or glace cherries if desired, and chill before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.