ingredients
25 g (1 oz) butter
450 g (1 lb) rhubarb, cut into chunks
10 ml (2 tbsp) brown sugar
5 g (1 tsp) ground ginger
125 ml (4 fl oz) double cream
method
1. Melt the butter in a saucepan.
2. Add the rhubarb, sugar and ginger.
3. Simmer until the rhubarb is soft.
4. Add the cream and liquidize.
5. Chill and serve.
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