Rhubarb and custard fans will also adore this creamy concoction.
A friend recently gave me a considerable amount of rhubarb. I froze most of it, but this delicate dessert is a delightful way to finish a meal. If you prefer, you can add honey to the rhubarb when cooking it. Test the sweetness for your preference.
Serves 4-6
1. Place the rhubarb into a medium-sized pot with the water, sugar and zest. Slowly simmer for about 8 minutes or until a sharp knife can easily insert into the rhubarb. Remove from the heat and cool completely.
2. Drain the liquid from the rhubarb into a small pot. Add the brown sugar and vanilla and simmer for 5 minutes. Add the cream and boil for 3 or 4 minutes, until reduced slightly. Cool.
3. Serve the rhubarb in bowls with sauce and a scoop of ice cream.
