(click on the text to highlight each stage):

1. Cut the rhubarb into 5cm chunks and place in a saucepan with the sugar and 2 tbsp water. Cover with a lid and cook for 5 minutes until the rhubarb has softened. Leave to cool.
2. To make the custard, pour 2 tbsp of the milk into a small bowl. Heat the remaining milk in a pan. Beat the custard powder and sugar into the reserved milk then add to the hot milk in the pan and bring to the boil stirring constantly until thickened.
3. Stir the custard in to the rhubarb and leave until cold.
4. Whip the cream until thick then fold into the rhubarb and custard and If liked, add a drop of pink food colouring to make it pinker. Pour into individual glasses to serve.