Rhubarb Charlotte

Pre-heat the oven to 200C/gas 6.2. Put the rhubarb into a saucepan with the orange zest, butter and sugar. Simmer very gently until the rhubarb is soft and there is no surplus liquid.

Cut each slice of bread into three strips. Heat the clarified butter in a frying pan and fry the bread until just golden and crisp.

Line the sides and the bottom of a straight-sided dish with the bread slices, reserving a few for the top.

Fill with the rhubarb puree and cover with the reserved bread bread. Sprinkle with the caster sugar and bake for 45 minutes in the oven.

Meanwhile, half whip the double cream. Add the brandy, orange zest and icing sugar and whip some more until the cream just holds its shape.

Remove the Charlotte from the oven, turn it out and sprinkle with a little more sugar.

To serve, cut into slices and top with the whipped cream.