Rhubarb Fool
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Preparation time:
20 minutes, plus cooling
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Total time:
20 minutes
Ingredients
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450g rhubarb, trimmed and cut into medium chunks
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About 150g granulated sugar
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3 tbsp Cointreau (optional)
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284ml carton double cream
Method
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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.
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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.
Comments
Glossary
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Biscuits
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Chunks
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Cointreau
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Cream
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Fold in
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How to Store, Prepare & Cook Rhubarb | Waitrose
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Low heat
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Reserve
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Soft peaks
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Strain
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Sugar
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Tender
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Whisk
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This recipe was first published in Mon Mar 01 00:00:00 GMT 2004.
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