Sweet, tangy and tart all at the same time. A perfect light pudding.
800g British rhubarb (forced rhubarb gives a pinker colour)
200g caster sugar
Roughly chop all the rhubarb into small chunks. Pop it in a large saucepan and add the sugar and water. Put a lid on and simmer on a medium heat until all the rhubarb is cooked down to a mushy pulp. This will probably take about 10 minutes or so.
Once the rhubarb is cooked, transfer it into a large mixing bowl so it can cool down a bit before you blend it. (Hot liquids and blenders don’t mix too well). Whilst it’s cooling add the juice of a whole time and stir well.
Once the mixture is cooled, blend it in a food processor or blender until really smooth, then transfer into a dish for the freezer. Freeze for a few hours before serving.