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Rhubarb Fool

Preparation time : 20 minutes, plus cooling
Total time : 20 minutes

Serves: 6

Ingredients

450g rhubarb, trimmed and cut into medium chunks
About 150g granulated sugar
3 tbsp Cointreau (optional)
284ml carton double cream

Method

  1. Put the rhubarb in a non-corrodible pan with 4 tbsp sugar and 2 tbsp water. Cook over a low heat for 10 minutes or until tender. Add about 85g sugar, or to taste. Leave until cold.
  2. Add the Cointreau to the cream. Whisk into soft peaks. Strain the juice from the rhubarb into the cream. Fold in. If it seems too liquid, whisk a little more to thicken. Fold in the rhubarb (reserve a few pieces for decoration). Spoon into glasses and serve with almond biscuits.

Average customer rating

Rating 4 out of 5 stars Based on 29 ratings


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Average customer rating: Rating 4 out of 5 stars

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User images:


wendiane

29/05/2009

Idiot proof and delicious. Easy to follow recipe and good for 'first time' cooks


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