I stewed some rhubarb in an oven dish at about 175c with a few tablespoons of caster sugar and a splosh of water for 30 - 40 mins, then when it cooled, used it as the fruit in a trifle - the sponges on the bottom were (bought) lemon madeira cake, then rhubarb, then custard & whipped cream. It was lovely - trying it again with chopped up stem ginger and some of the ginger syrup from the jar.
Vik |