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45Prep Time

Rhubarb fool

About the bake

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.

45Prep Time


  1. 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.

  2. 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.

  3. Step 3:

    Leave the custard to cool.

  4. Step 4:

    In a separate bowl whip the cream until thick.

  5. 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.

  6. Step 6:

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


  • 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)

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