Rhubarb fool

Rhubarb fool


8 people made this

About this recipe: Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime favourite!

Rachel Martineau

Serves: 8 

  • 1kg rhubarb
  • 80ml orange juice
  • 200g caster sugar
  • 1 pinch salt
  • 475ml cold whipping cream
  • 2 tablespoons caster sugar

Prep:15min  ›  Cook:10min  ›  Extra time:2hr  ›  Ready in:2hr25min 

  1. 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.
  2. 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.
  3. Whip the cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
  4. 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.

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