Jo Pratt's Sparkling Rhubarb Syllabub with Crunchy Caramel

Cut the rhubarb into pieces about 2cm long. Rinse well and place in a saucepan with 75g of the sugar.

Cook over a gentle heat until the rhubarb has softened but not turned into a complete purée. Remove from the heat and leave to cool.

To make the caramel, place a piece of baking parchment on top of a baking sheet. Put the remaining 50g of caster sugar in a small saucepan over a medium heat.

Don't stir, but just watch the pan until the sugar starts to turn to liquid, and goes a medium caramel colour. At this stage, pour onto the baking sheet and leave to cool and set for a few minutes.

Not long before serving, whisk together the double cream, icing sugar and the sparkling white wine or Champagne until the cream forms soft peaks.

Divide the rhubarb between 2 glasses or dishes and top with the creamy syllabub. Break the set caramel into shards and arrange on top of the syllabub. Chill in the fridge for about 30 minutes, or serve straight away.