recipes/rhubarbfool.recipe.md

Rhubarb fool

Ingredients

• 350 grams rhubarb
• 55 grams caster sugar
• 1 pieces orange, juice only
• water
• 150 milliliters cream, whipped
• 1 pieces egg white, beaten until peaked

Directions

1. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium saucepan. Boil rapidly until rhubarb is soft.
2. In a bowl, fold the egg white into the whipped cream.
3. When the rhubarb has cooled, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

Meta

author: Antony Worrall Thompson, "Ready Steady Cook"

tags: Puddings and Desserts