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Rhubarb and Amaretto Syllabub

Quantities for 4 long glass dishes

Bottom layer (rhubarb)

• 500g (1Ib 2 oz) rhubarb stems cut into 1 inch lengths
• 2 tablespoons amaretto liqueur
• 4 tablespoons caster sugar
• 1 tablespoon cornflour

Middle layer

• 8 amaretto biscuits roughly broken

Syllabub layer

• 285 ml double cream
• 3 tablespoons caster sugar
• 125 ml white wine such as Riesling
• 2 tablespoons amaretto liqueur

Put the rhubarb in a pan with 2 tablespoons of amaretto. Cover and simmer for 8 minutes until tender. Mix the sugar and cornflour together, add to pan and stir until juices have thickened. Cool the pan by putting it into a bowl of cold water. Then spoon into the base of glass dishes.

Sprinkle over amaretto biscuits.

Pour the cream into a bowl; add sugar, wine and 2 tablespoons amaretto liqueur. Whisk until mix holds shape, spoon mix on top of dish.

Chill until ready to serve