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Rhubarb Fool


1 lb rhubarb
Sugar syrup (made with pint water and 2 tablespoons granulated sugar)
1 tablespoon caster sugar
pint thick custard (made with pint milk and 3 egg yolks, or 1 dessertspoon custard powder to pint milk)
pint double cream

To serve

Sponge fingers, or crisp biscuits


Make sugar syrup. Prepare the rhubarb and cook in the syrup. Drain and rub through a strainer into a bowl. Sweeten to taste with caster sugar and set aside to cool.

To prepare the custard; beat egg yolks in bowl; gently heat milk in a pan (do not boil). Pour on to egg yolks and mix. Strain back into rinsed pan. Stir gently over low heat until mixture thickens (about 15 minutes), set aside to cool. If using custard powder, follow instructions on packet.

When the custard is cold mix into the purée. Whip the cream lightly and fold into the rhubarb mixture, leaving it with a marbled effect.

Serve in glasses or in a bowl, with a few sponge fingers or crisp biscuits handed separately.

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