Trim and wash the rhubarb and cut into
Cover the dish with a lid and place in the centre of a slow oven (150°C., 300°F., Gas Mark 2) and bake for 45 minutes or until the rhubarb is tender. Cool and then chill. When ready to serve, peel the bananas and slice into a serving dish. Add the rum to the rhubarb and then pour over the bananas. Serve with cream.