8 c. rhubarb, cubed
3 c. sugar (or a little more)
2 c. heavy cream

Place rhubarb and 3 cups sugar in the top of a double boiler. Cook over rapidly boiling water until rhubarb is just tender (not mushy). Stir it once or twice. Taste. Should it be too tart add a little more sugar. Remove from heat, allow to cool to room temperature. Whip 2 cups heavy cream until stiff and stir it into the rhubarb mixture. Put into a bowl and allow to chill all day in the refrigerator. 4 to 6 servings.