Rhubarb ripple syllabub with Kitty’s homemade ginger wine

6 sticks of young (or 'forced') rhubarb

20g sugar

I vanilla pod – seeds only (or ½ teaspoon vanilla extract)

275ml Stichill double cream

4 tablespoons Kitty’s ginger wine

Pre-heat the oven to 140C.

Trim the rhubarb, and slice into 3cm lengths. Lay it on a baking sheet. Mix the sugar and vanilla, and sprinkle it over the rhubarb. Bake in the oven for 10 minutes. Allow to cool completely.

Reserve a chunk or two of rhubarb for each serving.

Whisk the cream in a large bowl. Add the ginger wine and the remaining rhubarb (including all the syrup from the tray). Swirl, don’t stir, and serve in wine glasses. Top with a chunk of rhubarb.