1 lb rhubarb
2 tablespoons sherry
4 oz clear honey
1 cup double cream
Wash and string rhubarb, and cut into small chunks.
Cook over low heat with sherry and honey, stirring.
Blend and pour puree in to glass bowl.
Stir in double cream to marble and not mix.
Serve with whipped cream if you want, and consume with macaroons.