Quick to prepare but needs a bit of cooling time between cooking the rhubarb and mixing up the fool. Serves 4
- 400g rhubarb stalks
- 60g caster sugar
- juice and grated rind of 1 orange
- 250ml whipping cream
Cut the rhubarb stalks into 1 inch (2.5cm) chunks and place in a pan with the sugar, orange juice and grated rind. Cover and simmer gently for about 10-15 minutes, stirring regularly. The rhubarb should be soft, but not mushy. Taste the rhubarb and add more sugar, if needed. Allow the rhubarb to cool completely. When the rhubarb is cold, whip the cream until it forms soft peaks. Fold the rhubarb mixture into the cream gently, so the cream doesn't lose its volume. Serve in individual glasses or bowls.