RECIPE: RHUBARB FOOL

A delightful spring treat that is simple to make and delicious!

INGREDIENTS

675g rhubarb
300g whipping cream (or mixture of whipping and double cream)
sugar to taste
125g homemade real custard or bought custard – optional

METHOD

1. Clean the rhubarb by cutting the ends off each stalk and chopping into small sections.
2. Place the rhubarb in a saucepan with no water, apart from the water that has clung to it in washing. The rhubarb (like apples) produces water as it cooks.
3. Cover with lid and allow to cook until tender. If there is too much water during cooking, remove the lid to allow water to evaporate.
4. Sweeten to taste with sugar.
5. Allow to cool before mixing with the other ingredients.
6. When cool add the custard and mix together well.
7. Beat the cream until soft peaks form. DO NOT overbeat the cream as you do not want it to be too stiff.
8. Fold the rhubarb mixture into the cream, marbling it i.e. not mixing through completely.
9. Chill in separate glasses before serving.

If desired the custard may be omitted but we like the smoothness it adds to the flavour.

Here is our real custard recipe.