- Wash and trim rhubarb. Cut into 3cm pieces.
- Place in an oven-proof dish. Sprinkle with sugar.
- Cover and bake at 180 degC for 30 minutes or until tender. Cool.
- Cut marshmallows in half. Whip cream until soft peaks form.
- Fold cream, custard, marshmallows and rhubarb together.
- Spoon into six serving glasses.