Total Time
Prep 20 mins
Cook 10 mins

This is a lovely recipe from the March/April edition of the Morrisons magazine.


  1. Cut the rhubarb into 5cm lengths and place in a saucepan along with the sugar & 2tbsp water.
  2. Bring to the boil, then reduce the heat & simmer for at least 5-8 minutes, until tender. Remove from the heat & allow to cool.
  3. 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.
  4. Spoon into glasses & chill for 20 minutes at least. Decorate with the reserved gibger strips & serve.