The below makes buckets, enough for ten normal people as a sweetener after dinner ... or seven normal people and Freddie, who practically licked the bowl on Sunday.
6 stout stems of rhubarb
3 tbsp demerara sugar
small handful crystallized ginger, finely chopped
1 1/2 pints crème fraîche
Preheat the oven to 150 degrees C
Chop the rhubarb roughly - I only halved it - sprinkle with the brown sugar and ginger and bake in the oven for40 minutes, or until the rhubarb is soft.
Leave to cool, separating the rhubarb from any remaining syrup.
One the rhubarb is cool, blitz it with a hand blender. You can sweeten it a little more here if you'd like, but it should still be on the tart side.
With the crème fraîche in a large bowl, swirl in the rhubarb puree. Try not to mix it up too well, I think it looks prettier sort of raspberry ripple-like.