1/2 cup sugar
1 Tbsp. lemon juice
1 Tbsp. grated orange peel
1 cup heavy cream
In large saucepan combine rhubarb, sugar, lemon juice and orange peel. Over high heat bring to boil. Reduce heat to medium and cook 10 minutes until mixture is reduced by 1/3, stirring often. (Rhubarb should measure 1 cup.) Chill 15 minutes until completely cooled. In bowl, whip cream to soft peaks. Fold into cooled rhubarb mixture and spoon into serving glasses. Serve immediately. Rhubarb lovers, this is delicious. Submitted by Barb Marsh, New Haven.