Ingredients

4 stalks rhubarb 100g caster sugar 100ml double cream 200ml chilled custard;

Method

Trim the rhubarb and put into a pan with the caster sugar Cover and heat gently until just tender Take the lid off and cook for a few more mins Leave to cool Whip the double cream until it forms soft peaks, stir in the chilled custard and fold in the rhubarb Spoon into glass bowls and chill before serving