A delicious make in advance dessert. You can add a couple of cooked stem ginger on top for decoration, to add some zest.
Serves 6 Preparation and Cooling Time 20 + 2 hours
- 1 pound (450 g) rhubarb, chopped
- 60 g caster sugar
- 2 tsp powdered gelatine like agar agar
- 4 oz (120 g) biscuits, crushed
- 2 oz (60 g) butter, melted
- 5 fl oz (150 ml ) double cream, whipped
- 3 Tbsp (45 g) sour cream for decoration