Ingredients

Serves 4-6

• 400g rhubarb stalks
• 60g caster sugar
• juice & grated rind of 1 orange
• 250ml whipping cream

Method

1. Trim the ends of the rhubarb stalks. Cut the stalks into 1 inch (2.5cm) chunks.
   
   
2. Put 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.
   
   
3. Taste the rhubarb and add more sugar, if needed. Allow the rhubarb to cool completely.
   
   
4. When the rhubarb is cold, whip the cream until it forms soft peaks.
   
   
5. Fold the rhubarb mixture into the cream gently, so the cream doesn't lose its volume.
   
   
6. Serve in individual glasses or bowls.
   

Time From Cupboard-To-Table

Notes & Variations on Rhubarb Fool

You can substitute 150ml natural yoghurt instead of 150ml of the cream, for a lower fat dessert, but this does give the fool a slightly different taste.

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