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Rhubarb Fool

  • 450g rhubarb
  • 50g raw brown sugar
  • 50g butter
  • 284ml thickened cream


Trim and slice rhubarb. Place rhubarb, butter and sugar in a saucepan over gentle heat until the butter melts. Simmer gently until the rhubarb is soft and thick, stirring occasionally. Chill until cold. Whip the cream until it holds it shape. Fold in the rhubarb. Spoon into individual glasses. Serve chilled.


Serves 4.


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