Rhubarb Fool


  • 6-8 rhubarb stalks cut into small chunks
  • 25 g or ½ cup of sugar
  • Small knob of butter
  • 1 cup of cream


  1. Sweat the rhubarb over low heat in the oven - so that it is cooked but not mushy
  2. Sieve it and save the juice
  3. Chill the rhubarb and juice
  4. Fold stiff cream through the mixture
  5. Serve in a nice glass with an Italian dessert finger biscuit and drizzle the syrup over the top