- 4 stalks rhubarb, cut into chunks
- 4 tbsp water
- 1 tbsp caster sugar
- 200ml double cream
- 2 amoretti biscuits, crushed
- Place the rhubarb, water, and caster sugar in a pan and cook gently until soft. Remove from the heat and leave to cool.
- Meanwhile in a bowl whip the cream, and then mix in the cooked rhubarb.
- Spoon the mixture into your serving glasses and top with the crushed biscuits. Place into the refrigerator for a couple of hours before serving.