Ingredients
- Serves 6
- 1 kg rhubarb, trimmed and chopped
- 2 Tbsp orange juice
- 55 g sugar
- 100 ml cream
- 200 ml custard
RHUBARB AND CUSTARD FOOL
Method
- Put the rhubarb in a saucepan with the orange juice and sugar
- Cover and cook over low heat for 10 -15minutes, or until the rhubarb is tender
- Leave to cool
- Transfer the rhubarb to a food processor and process to form a rough purée
- Transfer to a bowl
- Whip the cream until soft peaks form, then fold the cream into the rhubarb purée along with the custard
- Serve chilled in dessert glasses
Comments
It is good to have recipes like this close by for unexpected guests or if you just really want to whip up a delicious pudding.
Thanks to McArthurs Berry Farm for providing the rhubarb used in the demonstration at the market
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