Simple, delicious and gluten free!
I don’t add a huge amount sugar as I love the zing of the rhubarb, taste as you go along and add more sugar if you need it.
600g fresh rhubarb, cut into 1cm pieces
60g caster sugar
In a pan, with a tight fitting lid, combine the rhubarb, sugar and water.
Bring the pan up to the boil and reduce the heat to low, cook covered for 15 minutes until the rhubarb has fallen apart.
Set aside to cool.
Whip the cream until forming stiff peaks, fold in the rhubarb gently and spoon into serving dishes, ramekins or small glasses work well.
Pop into the fridge for 1 hour before serving.