Put the rhubarb into a saucepan with the sugar and cook on a gentle heat, stirring very regularly for about 20 mins,until soft,n.
Stir vigorously with a wooden spoon, to mash up the rhubarb.Allow to cool completely..
Meanwhile, whip the cream and slice the strawberries.
When the rhubarb is cold, gently fold in the whipped cream and the sliced strawberries.
Delicious served with Jane’s biscuits*. (* see seperate recipe).
NOTE: Without the strawberries any leftover fool will freeze really well , for a quick rhubarb ice cream.
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