Ingredients:

For the compote:

8oz rhubarb - washed, peeled and cut into 1 ½ cm pieces

2 cloves

8oz caster sugar

grated zest of 1 lemon and 1 lime

5 fl oz water

1 star anise

a few crushed ginger biscuits of equivalent

For the mousse:

1 ½ pt whipping cream

12 oz caster sugar

juice and zest of 6 lemons

Method:

Place all the compote ingredients into a pan and bring slowly to the boil. Remove from the heat and allow to cool.

Then bring the cream and sugar to the boil. Allow to simmer for 5 minutes. The mix will start to look similar to condensed cream. Remove from the heat and allow to cool to a 'blood' temperature.

Stir in the zest and juice of the lemon. This needs to be done fairly swiftly, mixing it really well using a spoon. You will notice that it starts to thicken very quickly.

In the bottom of the individual ramekins or glasses place a little of the rhubarb compote and some crushed ginger biscuits. Cover with the lemon mixture and place in a fridge to set. Serve with some whipped vanilla cream and lots of lovely lashings of rhubarb.