1tbsp lemon juice
2 tbsp syrup from a stem ginger jar or a pinch of ground ginger
25g custard powder
284ml pot double cream
- cook the rhubarb with the sugar, lemon juice and ginger syrup (or ground ginger) in a covered pan till tender. then break down with a fork
- make a paste with the custard powder and a little of the milk, bring the rest of the milk to boil in a pan, then pour onto the custard paste, return to the pan then heat till thickened. mix the rhubarb into the custard and cool.
- whip the cream then fold into the custard mix. spoon into serving glasses and chill.