- 4 cups fresh rhubarb, chopped (about 6-8 stalks)
- 1 cup sugar
- Juice of 1/2 lemon
- 1 cup cold water
- 1/4 cup boiling water
- 3 tsp gelatin (or 3 sheets)
- 1 cup cream
Chop the rhubarb into small pieces and put it in a saucepan with the sugar, lemon juice and water.
Simmer until the fruit is soft and the mixture has been reduced to about two cups of liquid. For a really smooth finish, push the mixture through a sieve.
Soften the gelatin in the boiling water and add it to the fruit mixture. Allow to cool but not set.
Whip the cream until firm and gently fold into the cooled fruit mixture.
Spoon into large wine or martini glasses, cover and leave in the fridge for at least 2 hours to set.
Serve with small scoops (or quenelles) of a special icecream.
Garnish and serve.
From Good magazine, Issue 22