Zwieback mit Rhabarber (svec-bak mit ra-bar-bah) is a German dessert consisting of contrasting layers of crispy rusks, tart rhubarb and double cream. It is very simple to make and may be prepared zoell in advance. If zwieback are not obtainable, rusks make a perfectly good substitute.
1 lb. rhubarb, cooked and strained
1 ½ oz. double cream , stiffly whipped
1 tablespoon cinnamon sugar
Place the zwieback in a layer along the bottom of a serving dish. Spoon the rhubarb evenly over the zwieback. Spread the cream over the rhubarb with a flat-bladed knife.
Sprinkle the cinnamon sugar over the cream and place the dish in the refriger-ator for 1 hour or until it is chilled.