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  • 350 g red rhubarbs cut into chunks

  • 175 g Sugar

  • 225 ml Cream

  • 225 g strawberries sliced - optional


  • 1.

    Put the rhubarb into a saucepan with the sugar and cook on a gentle heat, stirring very regularly for about 20 mins,until soft,n.

  • 2.

    Stir vigorously with a wooden spoon, to mash up the rhubarb.Allow to cool completely..

  • 3.

    Meanwhile, whip the cream and slice the strawberries.

  • 4.

    When the rhubarb is cold, gently fold in the whipped cream and the sliced strawberries.

  • 5.

    Delicious served with Jane’s biscuits*. (* see seperate recipe).

  • 6.

    NOTE: Without the strawberries any leftover fool will freeze really well , for a quick rhubarb ice cream.


Serve with Jane's Biscuits

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