100g sugar
150ml cream
1 dessert spoon sugar
Put the rhubarb and sugar in a pan and heat gently until rhubarb softens and falls apart.
Whip the cream until stiff, add the spoonful of sugar and whip a little but more.
Swirl the cream and rhubarb mixtures together.
Chill and serve sprinkled with brown sugar or with some crushed up biscuit (specaloos is good) on top.
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