Rhubarb fool

  • Total Time

    45m
  • Serves

    4


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

  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.

  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.

  3. Leave the custard to cool.

  4. In a separate bowl whip the cream until thick.

  5. To serve, fill four ramekins or jars with a thick layer of custard, topped with the rhubarb and a spoonful of the cream.

  6. Sprinkle with crushed pistachios for the finishing touch and serve with amaretti biscuits.

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