Stem ginger in syrup is a great time saving ingredient - works well with rhubarb and cut into fine shreds it makes a lovely garnish (oh, I hate that word...)

Ingredients - serves 6

300g young rhubarb
small knob of butter
4 knobs of stem ginger in syrup
50g caster sugar
1 orange
284ml carton double cream
1 egg white

Method

1 Melt butter and sugar with juice from the orange. Trim the rhubarb and cut into short lengths - little more than 1 cm - and poach rapidly in the orange syrup, stirring as you go, until it has become tender. Do it too slowly and you’ll have too much liquid. Allow to cool.Cut the knobs of stem ginger fist into thin slices and then into fine shreds, add half to the rhubarb and mix in.

2 Loosely whip the cream in a bowl. Whip the egg white to peaks in another small bowl and fold in to the whipped cream. Now fold the cooled rhubarb and ginger in too and divide between 4 tall glasses. Decorate with some shreds of ginger and serve at room temperature.