Rhubarb and Ginger Syllabub

• 1½ lb/685 g rhubarb, cut in small chunks
• 3 oz/84

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 about 30 minutes, until the rhubarb is cooked and soft. Cool, then purée 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 purée, and divide it betwe