A creamy twist on a childhood favourite
Preheat the oven to 200C/gas mark 6. Trim 500g rhubarb, removing the pale ends of the stalks and any dry edges. Cut the stems into short lengths, roughly 5cm, then put them into a baking dish and sprinkle with 3 tbsp of sugar. Slice an orange in half, squeeze the juice of both halves over the rhubarb and sugar and bake for about 15-20 minutes until the rhubarb is soft and deep pink. There should be plenty of juice around the edges of the dish. Remove from the oven and set aside.
In a chilled bowl, whip 250g of double cream till almost thick. It should be stiff enough to sit in soft mounds but not stiff enough to hold a peak.
