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• Ingredients
• 1/2# rhubarb, sliced small
• 1/2 cup sugar, DIVIDED
• 1 cup heavy cream
• Juice of one lemon

In a saucepan, mix together rhubarb and 1/4 cup sugar. Let stand for about half hour while the rhubarb macerates. When the time is up, place the saucepan over heat and bring the mixture to a boil, stirring frequently. Reduce heat and let simmer until the rhubarb is soft. Remove from heat. When it’s reached a manageable temperature, put the rhubarb into a small food processor or blender and blend until it is an extremely fine puree. Scoop it into a small bowl and set aside.

In a saucepan, mix together the cream and 1/4 cup sugar. Bring to a boil over low heat, stirring frequently. Reduce heat to simmer, and let it continue to bubble for three minutes. Remove from heat and stir in lemon juice, then stir in rhubarb puree. Mix together very well.

Pour into serving dishes. This makes about 4 4-oz servings.

NOTE: I started with The Kiwi Cook’s recipe, but I made a lot of changes like reducing the recipe because there are only two of us and I streamlined the process. If you need to serve more people and have a bountiful amount of rhubarb, by all means multiply the recipe.