Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime favourite!
8 people made this
80ml orange juice
200g caster sugar
1 pinch salt
475ml cold whipping cream
2 tablespoons caster sugar
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Method Prep:15min › Cook:10min › Extra time:2hr › Ready in:2hr25min
Trim the ends from the rhubarb and cut into 15cm lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crossways into 1cm slices.
In a saucepan, stir together the orange juice, 200g of sugar and salt. Bring to the boil and add the rhubarb. Return to the boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
Whip the cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
To assemble the fools, spoon 4 tablespoons of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.