Cut up and scrape as much rhubarb as will be enough to fill a glass bowl of the size you wish. Stew it in enough water to cover it well. When tender rub it through a cullender to a smooth pulp. To one quart of the fruit well sweetened and flavored with lemon peel, add a quart of sweet cream stirred smoothly in all well mixed. Heap the bowl up high with whipped syllabub. If you have no cream, substitute a quart of rich custard made with the yolks of six eggs. In place of the syllabub use the whisked whites of the six eggs, sweetened with six tablespoonsful of fine white sugar, and brown the top slightly with a hot salamander or clean shovel.