Rhubarb creams

Method

1. Put the rhubarb and half the sugar in a bowl, mix, then let macerate for 20 minutes. Preheat the oven to 160°C/fan140°C/gas 3. Spread the rhubarb (including all the sugar from the bowl) in a single layer over a shallow roasting tray and bake for 25 minutes until really soft. Spoon the rhubarb and its juices into a food processor and blend. Pass through a sieve, pushing it through with a spoon to extract as much as possible. Discard any rhubarb left in the sieve, then cool the purée completely.
2. Put the cream and remaining sugar in a high-sided saucepan and bring slowly to the boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes. Remove from the heat, then stir in the lemon juice, followed by the rhubarb purée.
3. Pour equally among 6 glasses or 150ml ramekins. Cover with cling film and chill for 3 hours or overnight.