Try this version of the classic English dessert made by folding pureed rhubarb into a lovely sweet custard.


  • 350g/12oz rhubarb

  • 55g/2oz caster sugar

  • 1 orange, juice only

  • water

  • 150ml/¼ pint cream, whipped

  • 1 egg white, beaten until peaked


  • 1.

    Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.

  • 2.

    In a bowl, fold the egg white into the whipped cream.

  • 3.

    When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.

  • 4.

    Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

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