Rhubarb Fool

Rhubarb Fool

Smooth yet sharp, this moreish recipe gives an old English favourite a glamorous new look.

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Instructions

  1. 1

    Prepare the rhubarb by removing the rough ends and cut into sections about 10 cms long then place in a saucepan.


  2. 2

    Rinse the rhubarb in the pan then cover with water. Now add the sugar and the star anise and simmer for 15 minutes.


  3. 3

    Split a vanilla pod and scrape the seeds into a large mixing bowl. Pour in one capful of Cointreau. Now pour in the double cream and hand beat until it forms stiff peaks.


  4. 4

    After 15 minutes take the rhubarb off the heat and remove from the pan and put on a tray or plate to cool. Replace the pan on the heat and reduce the remaining liquid until it becomes a thick syrup.


  5. 5

    When the rhubarb is cool mix it through the cream to leave a swirled pattern.


  6. 6

    Spoon the mixture into serving glasses and spoon over the thick syrup to serve.


Ingredients

  • 500g Rhubarb
  • 120g Granulated sugar
  • 3 pieces Star anise
  • 250ml Double cream, beat into soft peak
  • 1 bottle capful Cointreau
  • 1 pod Vanilla
  • 1 tablespoon Icing sugar

Serves 2

Total time required Total time:

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  • Microwaveable
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Recipe published with permission from Arthur Potts Dawson

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