By Jane Curran
- 300g (10oz) rhubarb, thickly sliced
- 300g (10oz) strawberries, halved
- 150ml (¼pt) dessert wine
- 400ml (14fl oz) light double cream
- 75ml (3fl oz) maple syrup
you will need
- 8 glasses
Place the rhubarb in a small pan with the strawberries and dessert wine. Simmer for 5 minutes, then set aside to cool completely.
In a bowl, whip the cream with the maple syrup to form soft peaks. Fold in the rhubarb and strawberry mixture, and divide between the glasses. Chill in the fridge for 1 hour before serving. Serve with biscuits on the side - Jules Destrooper Almond Thins are a great match.
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