Simple Fruit Puddings
4,7 / 10
Place the rhubarb, lemon juice, sugar and water in a medium saucepan. Cover and cook gently over a medium-low heat for 20 minutes, stirring occasionally until soft.
Remove from the heat and transfer to a food processor. Blitz until smooth, then transfer to a mixing bowl and set to one side.
In a separate mixing bowl, whisk the cream with the icing sugar to soft peaks. Fold the rhubarb puree into the cream gently until incorporated.
Spoon into serving glasses and serve.