Put the stewed rhubarb into a food processor. Blitz to a purée. Using a wooden spoon, push this through a fine sieve into a bowl. Sweeten to taste.
Mash the peeled bananas and stir into the rhubarb with the cream. Chill.
Serve with a good dollop of whipped cream.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.