450grms rhubarb, trimmed and cut into chunks
120-150g granulated sugar
2 tbsps water
3 tbsps cointreau (optional)
Zest of 1 orange
284 carton of cream.
Add the rhubarb, 4 tablespoons of the sugar and the water to a heavy pot and cook over a
low heat for 10-12 mins until the rhubarb is tender. Add about 80g of sugar and stir
well until combined. Leave aside to cool. Add the orange zest and the Cointreau to the
cream and whisk until the cream forms soft peaks. Pour the strained liquid from the
rhubarb into the cream and fold it in. Whisk briefly if it becomes too liquid. Fold in
the rhubarb pieces and spoon into glasses before serving.