Been working hard in the garden this sunny day but the reward won't come until tomorrow when I’ll enjoy a favourite dessert: Rhubarb Whip. Last outside job today was to pick a pound of the red sticks, the basis for this very easy recipe.
1 lb of rhubarb;
¼ pint of water;
4 ozs of sugar;
1 Raspberry jelly;
7 oz can condensed milk.
Cook rhubarb in water and sugar until soft. Add pieces of jelly and stir well until melted.
Leave to become cold. Whip milk. Fold into rhubarb and jelly. Leave in fridge overnight to set.
Serve with ice-cream, cream and grated chocolate.