1 lb (450g) rhubarb, cut in 1″ pieces
¼ pt (150ml) water
4 oz (100g) granulated sugar
1 raspberry jelly
7 oz (200g) tin evaporated milk
1. Cook rhubarb in pan with water and sugar until really soft.
2. Cut the jelly into the hot rhubarb and stir until it melts.
3. Whip the evaporated milk until stiff and fold into the cooled rhubarb mixture.
4. Serve in a large glass bowl or individual dishes.
H. MacLean, Glenshiel