75g light brown sugar
225g whipping cream
4-5 pieces of stem ginger without its syrup
Trim the leaves and bases of the rhubarb stalks, wash them, and cut into 1 inch lengths.
Place in an ovenproof dish, add the sugar, cover and bake for 30 – 40 minutes in a slow oven (gas mark 3/170C). Allow to cool.
Chop the ginger and add to the rhubarb
Whip the cream until thick, but not stiff, and fold into the rhubarb and ginger mixture.
Tip into decadent glasses.