Rhubarb fool
About the bake
This rhubarb fool is so simple to make and tastes yummy. Use fresh rhubarb when it is in season to give your pudding a delicious flavour and delicate colour. Store in the fridge and consume within one day.
Method
Step 1
Cut the rhubarb into 5cm chunks and place in a saucepan with the granulated sugar and 2 tbsp water. Cover with a lid and cook for 10 minutes until the rhubarb has softened. Leave to cool.
Step 2
To make the custard, pour 2 tbsp of the milk into a small bowl. Heat the remaining milk in a pan. Beat the custard powder and sugar into the reserved milk then add to the hot milk in the pan and bring to the boil stirring constantly until thickened.
Step 3
Leave the custard to cool.
Step 4
In a separate bowl whip the cream until thick.
Step 5
To serve, fill four ramekins or jars with a thick layer of custard, topped with the rhubarb and a spoonful of the cream.
Step 6
Sprinkle with crushed pistachios for the finishing touch and serve with amaretti biscuits.
Ingredients
For the fools
- 500gRhubarb
- 2 tbspWater
- 3 tspUnrefined golden granulated sugar
- 570mlMilk
- 1 tbspBillington's Unrefined Golden Caster Sugar
- 2 tbspCustard powder
- 300mlDouble cream
For the decoration
- 50gPistachio nuts (for decoration)
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