Cook time: 8 mins | Prep time: 10 mins | Serves: 6

Ingredients.

• 1 bunch rhubarb, rinsed, cut into 5cm pieces

• 1 1/2 cups thickened cream

• 2 tablepsoon’s strawberry jam

• 1 lemon, zest

Method.

1. In a medium fry pan on medium heat add rhubarb, cream, strawberry jam and lemon zest. Stir and simmer for 8 minutes or until rhubarb has softened.

2. Take off the heat and cool for 10 minutes. Place rhubarb cream into a food processor and blitz until smooth.

3. Store in a glass airtight container. Will last up to a week.

Cooking Notes:

Dollop rhubarb cream on cakes, crumble, fruit and crumble

Enjoy! Amanda x