Method
Step 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.
Step 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.
Step 3:
Leave the custard to cool.
Step 4:
In a separate bowl whip the cream until thick.
Step 5:
To serve, fill four ramekins or jars with a thick layer of custard, topped with the rhubarb and a spoonful of the cream.
Step 6:
Sprinkle with crushed pistachios for the finishing touch and serve with amaretti biscuits.
Ingredients
For the fools
- 500g Rhubarb
- 2 tbsp Water
- 3 tsp Unrefined golden granulated sugar
- 570ml Milk
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Custard powder
- 300ml Double cream
For the decoration
- 50g Pistachio nuts (for decoration)
We'd love a slice of advice.
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Ingredients
For the fools
- 500g Rhubarb
- 2 tbsp Water
- 3 tsp Unrefined golden granulated sugar
- 570ml Milk
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Custard powder
- 300ml Double cream
For the decoration
- 50g Pistachio nuts (for decoration)