Ingredients
650g/1lb 7oz rhubarb
140g/5oz caster sugar
150ml/¼ pint, plus 2 tbsp sweet rosé
1 large orange, grated zest and juice (5 tbsp)
290ml/10fl oz double cream

Method
1. Chop the rhubarb into 2.5cm/1in pieces, and put in a pan with 50g/2oz of the sugar, 2 tbsp of the rosé wine, and the grated orange zest.
2. Cover and cook gently for 8-10 minutes or until the rhubarb is tender but not mushy. Set aside to cool.
3. Make the syllabub: pour the orange juice and remaining wine into a bowl. Stir in the remaining sugar until it has dissolved. Leave to infuse for 15 minutes.
4. Slowly pour the cream into the wine mixture, stirring all the time. Whisk until the mixture thickens to soft peaks.
5. To serve: spoon the cooled rhubarb into the bottom of six glasses or dishes, then top with spoonfuls of the syllabub.