Instructions: Put the 6 cups chopped pink rhubarb in a saucepan and barely cover with water. Add 1/2 teaspoon salt and cook tender. Strain and rub through a fine sieve into a saucepan. Add sugar to taste and stir over heat for about 10 minutes or until this puree is thick. Cool to lukewarm, measure the puree and very gradually stir into it an equal amount of good thick cream. Chili well.

NOTES :
Note: This is a distinctly English Dessert.

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