This recipe comes from Mary Berry’s complete cook book.

500g Chopped rhubarb

1 Tbsp water

60g Butter

Sugar to taste

300ml Double cream whipped until thick

Finely grated zest and juice of 1 large orange


1) Put the rhubarb into a pan and cook until soft then add sugar to taste and the orange zest and juice.


2) Fold the mixture into cream and turn into serving glasses and chill for 30 mins.