Rhubarb Fool

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

Serves: 6


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


  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.