Instructions: Preheat oven to 180C/350F/Gas Mark 4. Cut rhubarb into 1 inch lengths, poach in syrup for about 12 minutes, until slightly soft. Drain and cool.

Meanwhile in a bowl, blend butter, sugar and almonds. Grease sixteen patty tins. Put 1 Teaspoon of mixture into each tin. Bake for 10 minutes until golden. Cool in tins but remove before they set. To serve, fill each case with rhubarb, top with cream. Decorate with any remaining rhubarb, or fruit and mint sprigs.

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