Spring cream

• 900 g (2 lb) rhubarb
• rind of ¼ a lemon

Wash the rhubarb and cut into pieces. Put it in a saucepan with the lemon peel, finely grated, the ginger, cinnamon and sugar. Cook it over a gentle heat, stirring until it softens and then let it simmer on until enough liquid has evaporated to leave rhubarb like a soft pinky-green purée or jam. It can be sieved at this point, or it can be used without sieving.

Allow to cool, then stir