Perfect for dipping shortbread biscuits into.


  • 500 g chopped rhubarb
  • sprig rosemary
  • knob ginger (peeled and chopped in half)
  • 50 g caster sugar
  • 200 ml cream


  • Cook the rhubarb with the rosemary, ginger and some water to stop it from burning. Cook low for about 20 minutes or until it is tender. Allow to cool a little and then remove the ginger and rosemary.
  • When it is still warm, add enough sugar to sweeten. Allow cool fully and when ready to serve, whip the cream and fold into the rhubarb.
  • Add more sugar if necessary. Serve in tall wine glasses with shortbread.

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