When you need a quick and easy pudding, subtly stylish and absolute delicious – this is just the ticket! My husband, adores rhubarb, and his mother is the Rhubarb Fool Queen, so with some trepidation, I whipped this up a few nights ago when we had the boys and girls from the dairy over for supper. It was absolutely gorgeous and received huge compliments all round.
Ingredients – Serves 6
150g granulated sugar
300ml of double cream
Whisk the cream into soft peaks and then slowly fold in the cold rhubarb, before spooning into ramekin dishes and refrigerating until you’re ready to serve.
I often serve this with a heart-shaped biscuit (see my Valentine’s Shortcake post) and a sprig of mint.
Whatever you do, don’t try to rush the process and throw all the rhubarb and cream together while the rhubarb is still warm, otherwise you’ll end up with a runny mess like me! It still tastes delicious, but the consistency isn’t as great as usual. It’s so much better if you can be patient and wait until the rhubarb is cold and then fold into the cream slowly!!!!
Good luck and Happy Rhubarb Fool Making!