RHUBARB FOOL
RHUBARB FOOL
Ingredients
- 350g/12oz rhubarb
- 55g/2oz caster sugar
- 1 orange
- juice only
- water
- 150ml/¼ pint cream
- whipped
- 1 egg white
- beaten until peaked
Directions
- Place the rhubarb
- sugar
- orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
- In a bowl
- fold the egg white into the whipped cream.
- When the rhubarb is soft
- remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.
- Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
