1 Bunch Rhubarb
Grated Rind of an Orange
3 Tablespoons Sugar
10 oz. Cream.

Trim the Rhubarb and cut it into dice.
Add the sugar and Orange rind to this and cook it in a covered bowl in a microwave at full until soft (this will take about 4 to 5 mts).
You can also cook this mixture very gently in a pot on the stove.
Either way don’t let it overcook and get stringy.
When soft push through a sieve (or liquidise).
Leave to cool completely.
Taste and add more sugar to taste.

Whip the cream until very stiff and fold into the rhubarb.
(You needn’t be too thorough doing this as a marbled effect is very pretty).

Serve this in individual glasses with some short bread biscuits.

A teaspoon of Pernod added to each glass as you fold adds a delicious and subtle flavour.