Instructions: Put the rhubarb in a saucepan with the sugar.

Cover the pan with a lid put it on a gentle heat and cook slowly for 30 minutes until the rhubarb is cooked and soft.

Cool then puree in a blender.

Whip the cream and the ginger wine together.

Cut the ginger into slivers and stir them into the whipped cream.

Fold together the ginger cream and the rhubarb puree and divide between glasses.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.