This easy recipe makes a refreshing dessert.
170g brown sugar
¼ teaspoon ground cloves
Juice and rind of ½ orange
½ teaspoon vanilla essence
Prepare the rhubarb stalks by chopping into pieces about 2cm long. Place in a saucepan with the cloves, orange juice and rind. Cook lightly for about 10 minutes, stirring occasionally. Add the vanilla essence and sugar and cook for a further five minutes. The rhubarb will have been reduced to a thick purée. Transfer to a bowl and leave to cool in the fridge. Whip the cream and fold into the cold rhubarb mixture. Divide the rhubarb mixture between six individual dessert glasses and chill until ready to serve