(click on the text to highlight each stage):
- 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.
- 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.
- Stir the custard in to the rhubarb and leave until cold.
- 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.