01 January 2013,20:45 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
5 minutes

Preparation Method :

  • Put the chopped rhubarb stalks into a heavy-based saucepan with the demerara sugar, orange rind and little water.
  • Simmer for about 3-5 minutes or until the rhubarb is tender.
  • Pour off the excess juice then sieve the fruit, puree it or leave it whole.
  • When cold, stir in the cream and the Pernod, to marbled effect and serve.


  • 1 kg young rhubarb, trimmed, stalks chopped into 2 inch lengths
  • 250 ml double cream, softly whipped
  • 150 grams demerara sugar
  • Finely grated rind of 1 small orange
  • 2 teaspoons Pernod

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