RHUBARB FOOL
Ingredients
450g rhubarb
75g soft brown sugar
200ml double cream
Serves: 3
Method
Wash rhubarb and slice into 5cm pieces.
Place in a large pan with the sugar. Cook on a low heat until soft.
Place in a sieve to drain off liquid into a small bowl.
Press gently in sieve to remove as much liquid as possible.
Place liquid in a small pan and reduce to a rich red syrup.
Meanwhile rub the cooked rhubarb through a sieve. Once as much as gone through as possible or until bored, add the contents of the sieve which is now smooth to the pulp - this adds body to the fool.
Stir in the rhubarb syrup when it's cooled off. Place in fridge to chill.
Whip double cream to chantilly (soft peak), and fold nearly all into rhubarb, reserve some for adding to tops of fools.
Place in three glass bowls and chill overnight. Garnish with extra cream.