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One rhubarb fool in a kilner jar topped with cream and pistachio nuts and served with biscuits.

Rhubarb fool

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5 stars based on 1 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the fools

  • 500g 17⅝ oz Rhubarb
  • 2tbsp 2tbsp Water
  • 3tsp 3tsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • 570ml 19⅜ fl oz Milk
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tbsp 2tbsp Custard powder
  • 300ml 10⅛ fl oz Double cream

For the decoration

  • 50g 1⅞ oz Pistachio nuts for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode 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.

    Ingredients for this step

  2. Classic mode 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.

    Ingredients for this step

    • 2tbsp 2tbsp Milk (whole)
    • 2tbsp 2tbsp Custard powder
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  3. Classic mode Step 3

    Leave the custard to cool.

  4. Classic mode Step 4

    In a separate bowl whip the cream until thick.

    Ingredients for this step

    • 300ml 10⅛ fl oz Double cream
  5. Classic mode 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. Classic mode Step 6

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