1.5 kg/3 lb rhubarb, sliced
225 g/8 oz/1 cup soft brown sugar
90 ml/6 tbsp water
45 ml/3 tbsp lemon juice
225 g/8 oz marshmallows
300 ml/0.5 pt whipping cream, whipped
8 brandy snaps, to serve
Cook the rhubarb, sugar and water gently for about 20 minutes until the
rhubarb is soft. Add the lemon juice and marshmallows and heat gently
until the marshmallows dissolve, then beat well, pour into a serving dish
and leave to cool. Fold in the whipped cream and chill until required.
Serve with the brandy snaps.