Rhubarb fool - recipe

Ingredients

Recipe , Rhubarb , Fool

Please Click here if video is wrong

1
Cut the rhubarb into 5cm chunks and place in a saucepan with the granulated sugar and 2 tbsp water. Cover with a lid and cook for 10 minutes until the rhubarb has softened. Leave to cool.

For this step you'll need:
- 500g Rhubarb
- 3tsp Unrefined golden granulated sugar
- 2 tbsp Water
2
To make the custard, pour 2 tbsp of the milk into a small bowl. Heat the remaining milk in a pan. Beat the custard powder and sugar into the reserved milk then add to the hot milk in the pan and bring to the boil stirring constantly until thickened.

For this step you'll need:
- 2 tbsp Custard powder
- 1 tbsp Unrefined golden caster sugar
3

Leave the custard to cool.
4
In a separate bowl whip the cream until thick.

For this step you'll need:
- 300ml Double cream
5

To serve, fill four ramekins or jars with a thick layer of custard, topped with the rhubarb and a spoonful of the cream.
6

Sprinkle with crushed pistachios for the finishing touch and serve with amaretti biscuits.

⇐ Rice pudding

Rhubarb crumble ⇒