|Sugar||3 3⁄4 Tablespoon|
|Custard sauce/2/3 cup custard and 2/3 cup cream, whipped||1 1⁄4 Cup (20 tbs)|
Top and tail gooseberries or cut rhubarb into 1 inch pieces, place in a pan with sugar and water, cover and stew till tender.
Cool fruit then sieve or mix to a puree in an electric blender.
Add custard, or custard and whipped cream, to fruit puree.
Mix together and serve either in a large glass bowl or in individual sundae glasses.