Here, my favourite fruit combination of rhubarb and strawberry is kicked into heaven with a dose of lolly-pink candyfloss syrup.

Ingredients

• ¾ cup sugar
• 1 cup water
• 500 grams rhubarb, washed and chopped
• 250 grams strawberries, hulled
• 2 cups cream
• 2 tablespoons candyfloss syrup
• 4-8 extra strawberries, diced
• about 4 tablespoons extra candyfloss syrup

Method

1. Stir ½ cup of sugar with the water in a saucepan over a low heat until sugar has dissolved. Add rhubarb and poach gently for 5-8 minutes or until tender. Add strawberries, turn off the heat and stand until cool. Sieve to make a very smooth puree. Taste and sweetened with remaining sugar if necessary. The puree should be sweet.
2. Whip the cream and candyfloss syrup together to form firm soft peaks; do not over-whip. Swirl the fruit puree and half the whipped cream together.
3. Put the diced strawberries into the base of serving glasses and spoon over a little candyfloss syrup. Top with the fruit cream and remaining cream.