Rhubarb Fool

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Simple, delicious and gluten free!

I don’t add a huge amount sugar as I love the zing of the rhubarb, taste as you go along and add more sugar if you need it.

Serves 8.

Ingredients

600g fresh rhubarb, cut into 1cm pieces

60g caster sugar

50mls water

275mls cream

Method

In a pan, with a tight fitting lid, combine the rhubarb, sugar and water.

Bring the pan up to the boil and reduce the heat to low, cook covered for 15 minutes until the rhubarb has fallen apart.

Set aside to cool.

Whip the cream until forming stiff peaks, fold in the rhubarb gently and spoon into serving dishes, ramekins or small glasses work well.

Pop into the fridge for 1 hour before serving.

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6 thoughts on “Rhubarb Fool”

  1. Great timing Ros as I have a bunch of rhubarb in the fridge that I plan to use tomorrow – such a healthy dessert alternative if you omit or go light on the sugar. I find cinnamon and star anise work well whilst stewing the rhubarb too!

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