The rhubarb fool is very straightforward and easy to make. It is an impressive dessert even if it is fairly calorie laden! It is a tasty fruity to herald the commencement of Spring.
- Serves 4-6
- 400g rhubarb stalks
- 60g caster sugar
- Jice & grated rind of 1 orange
- 250ml of whipping cream
Trim and clean the ends of the rhubarb stalks. Cut the stalks into 1 inch (2.5cm) chunks.
Put in a pan with the sugar, orange juice and grated rind. Cover and simmer gently for about 10-15 minutes, stirring regularly. The rhubarb should be soft, but not mushy.
Taste the rhubarb and add more sugar, if needed. Allow the rhubarb to cool completely.
Oncethe the rhubarb is cold, whip the cream until it forms soft peaks.
Fold the rhubarb mixture into the cream gently, so the cream doesn’t lose its volume.
Serve in individual glasses or bowls.