Rhubarb Fool

11 September 2006
Rhubarb Fool


(serves about 16)

1.5kg rhubarb
980g sugar
500ml double cream
Lemon juice
150ml pink Champagne


Trim the rhubarb stalks. Chop into 2cm pieces. Put in a saucepan with 900g sugar. Leave to stand until some of the juice is extracted. Cook out the rhubarb until tender, turning it regularly. Strain over a colander and cool.

Whisk the cream, 80g sugar, lemon juice and pink Champagne until firm. Fold in as much of the rhubarb as the cream will hold - about its own weight. Chill.

Layer the fool and the rhubarb with some of the remaining rhubarb on top.

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