This dessert is easy, light, delicious, and takes advantage of one of the first things to harvest from a spring garden - rhubarb. Stewed, then stirred gently into whipped cream, the result is cloudlike sweetness with an edge of tang. The rhubarb is also wonderful over ice cream, stirred into yogurt, or eaten plain.
1 1/2 - 2 pounds of rhubarb stalks, washed and cut into 1 inch slices
1 cup of white sugar
2 tablespoons of candied ginger, finely chopped
Place all the ingredients into a heavy bottomed saucepan. Place over low heat, stirring occasionally, until the rhubarb releases its juices and begins to soften. Raise the heat slightly and continue cooking until the rhubarb is soft, about 30 minutes. Cool completely.
1-2 cups of rhubarb sauce
1-2 cups of whipped cream, unsweetened
Stir the rhubarb gently into the whipped cream. Pile into a bowl or serving dishes. Will keep for a short time in the fridge. You can adjust the proportion of rhubarb to cream to your own taste.
This will serve 4 - 6 people, with some rhubarb sauce leftover.