Much nicer than instant whip!
Value for money
Health
The average rating for this recipe is 3.
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Serves 4-6
Ingredients
- 1 lb rhubarb, chopped into 1 inch lengths
- 1/4 pint water
- 4 oz sugar
- 1 raspberry jelly
- 7 oz can evaporated milk, chilled
- chocolate, melted
Method
- Put the rhubarb, water and sugar in a pan and cook until the rhubarb is really soft.
- Separate the jelly pieces and put into the pan with the rhubarb. Stir occasionally so the jelly melts completely.
- Leave the mixture to become cold.
- Whip the evaporated milk so it becomes really stiff. Fold into the rhubarb and jelly mixture.
- Divide between dishes and leave in a cool place to set.
- Serve drizzled with melted chocolate.
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