Prep 20 mins
Cook 10 mins
This is a lovely recipe from the March/April edition of the Morrisons magazine.
- Cut the rhubarb into 5cm lengths and place in a saucepan along with the sugar & 2tbsp water.
- Bring to the boil, then reduce the heat & simmer for at least 5-8 minutes, until tender. Remove from the heat & allow to cool.
- Cut half a piece of ginger into strips & set aside, then finely cop the rest. Whip the cream until it forms stiff peaks, then fold in the cooked rhubarb and the chopped sstem ginger.
- Spoon into glasses & chill for 20 minutes at least. Decorate with the reserved gibger strips & serve.