4. Add around 85g of sugar, or to taste, and leave until the mixture has cooled down completely.
5. Add the Cointreau into a mixing bowl, along with all of the double cream and whisk into soft peaks.
6. Strain all of the juice from the cooled down rhubarb mixture into the cream and Cointreau, making sure to fold it in bit by bit.
7. Take care not to mix it together as this could ruin the dessert early-on, and no-one wants that!