Spring Cream
Madeline Greger, Augusta

2 lbs. rhubarb (about 10 stalks) Grated rind of 1/2 lemon 1/2 tsp. powdered ginger 1/2 tsp. powdered cinnamon 4 Tbsp. light brown sugar 1-1/4 cups heavy cream

Wash the rhubarb and cut into pieces, removing any stringy bits of stalk. Put the rhubarb into a saucepan with the grated lemon, ginger, cinnamon, and sugar. Cook over a gentle heat, stirring until it softens, then let it simmer until the rhubarb is reduced to a puree. Allow to cool. Whip the heavy cream. Stir the cream into the rhubarb mixture and chill. Serves 4–6 people.