Creamy Fruit Pudding Cup
ready in 35 min.
Place the rhubarb, ginger, lemon juice and sugar in a pan. Bring to the boil and simmer over a medium heat for approx. 10 minutes until soft.
Whip the cream with the vanilla extract and icing sugar until stiff.
Remove the fruit from the heat and let cool. Purée with a hand blender. Lightly mix in the cream to create a marbled appearance.
Spoon into dessert glasses, garnish with candied ginger and serve.