Step 1

Place the rhubarb, ginger, lemon juice and sugar in a pan. Bring to the boil and simmer over a medium heat for approx. 10 minutes until soft.

Step 2

Whip the cream with the vanilla extract and icing sugar until stiff.

Step 3

Remove the fruit from the heat and let cool. Purée with a hand blender. Lightly mix in the cream to create a marbled appearance.

Step 4

Spoon into dessert glasses, garnish with candied ginger and serve.