Instructions: Place the rhubarb frozen raspberries wine sugar and star anise in a covered pan and cook on the floor of the roasting ovenfor 20 minutes until the rhubarb is soft.

Taste the fruit and add any extra sugar that is necessary then leave it to cool completely.

Remove the star anise then whizz the fruits with all the juice until smooth. Whip the cream until thick but not hard then fold in the fruit puree.

Spoon into a large serving dish or individual glasses and chill.

Decorate with long strips of angelica and serve with shortbread biscuits.

Dont worry I havent got my seasons confused! 1 use frozen raspberries with young spring rhubarb to bring a touch of luxury to this simple dessert. The fruit mixture also makes a deliciously different topping for a spring pavlova.

Serves 6

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