Ingredients

serves 6 to 8

　　1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)

　　1 cup sugar

　　3 cups heavy cream

　　

Step 1

Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once; cook, uncovered, until rhubarb has completely softened, about 8 minutes. Cool slightly.

　　

Step 2

Transfer rhubarb mixture to a food processor, and purée until smooth. Transfer to a small bowl. Refrigerate rhubarb purée until cool, about 30 minutes.

　　

Step 3

Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb purée into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.