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