Dessert Recipes - Rhubarb Fluff Recipe

Ingredients

• 170 g/6 oz/1 small can of evaporated milk

• 450 g/1 lb rhubarb, cut into short lengths

• 175 g/6 oz/3/4 cup light brown sugar

• 150 ml/2/3 cup pure orange juice

• Viennese Fingers, to serve

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Method:

1. Boil the can of evaporated milk in a saucepan of water for 15 minutes. Drain, leave to cool, then chill for at least 2 hours.

2. Meanwhile, put the rhubarb, sugar and orange juice in a saucepan. Bring to the boil, stirring, then cover and simmer gently until really tender. Leave until cold.

3. Empty the chilled can of milk into a bowl. Whisk until thick and peaking. Beat the rhubarb until pulpy and fold into the whipped milk.

4. Turn into four glass serving dishes and serve straight away with Viennese Fingers.