This is a good filling for the middle of a Victoria Sponge
You will need:
4 ozs of trimmed and sliced rhubarb 2 ozs of Sugar 4 tbsp Water (be mean with the water - depends on the quality of the rhubarb) 2 and 3/4 ozs of Double cream Icing (confectioners) sugar with a sprinkle of ground ginger. (optional).
Place the rhubarb, sugar and water in a saucepan, cover and cook for 10 minutes until the rhubarb is soft. Remove the lid and boil until the mixture is thick. Cool the mix in a bowl.
Whip the cream to soft peak then fold in the cold rhubarb mix using a metal spoon and figure of 8 movement. You could serve this now in nice glasses as a fool.
If using for filling a sponge cake, place a doily on top of the finished cake and sprinkle with icing (confectioner's) sugar, remove the doily gently so as not to disturb the sugar.
I am on my last pull of rhubarb,
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!