method
1. Cook and puree the rhubarb (see below) in advance.
2. Peel and mash the bananas or puree in a blender.
3. Blend the two purees together and sweeten to taste.
4. Whip the cream, if used, until it just holds its shape; fold either the custard or the cream into the fruit puree.
5. Turn into a serving bowl and decorate with ratafias or piped whipped cream.
to cook the rhubarb
1. Rhubarb should be cooked in as little water as possible. About 3 - 4 tbsp should be enough for every 500 g.
2. Put the water in a heavy bottomed pan, add the fruit, cover, and simmer gently until the fruit is tender.
3. When cooked sieve or puree until smooth, and sweeten to taste.
serving amount
serves 6 - 8
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