Rhubarb Fool is a classic British pudding.
A spring treat for hundreds of years for royalty and commoners alike!
Incredibly easy (particularly if you use my little cheat), quick and dangerously moreish. Whether you’re looking for a classic British dessert to celebrate the Royal Wedding, or just something easy that makes the very best of the gorgeous pink rhubarb you see everywhere, you can’t go wrong with this.
It’s fool proof!
To serve 4 generously, you’ll need:
5 medium sized sticks of rhubarb, washed and chopped into inch long(ish) pieces
3tbsp caster sugar (granulated in US)
1 piece of stem ginger, chopped
1tbsp syrup from the stem ginger jar
1 500g pot of ready made custard (my cheat! – I like this sort, any supermarket “own brand” will do)
1 500g pot of double cream
Optional – amaretti biscuits for crumbling on top
Place your chopped rhubarb into a saucepan on a medium heat. Ideally they should still be a little damp from being washed.
Add your sugar, ginger and syrup.
Stir on a medium heat until it all turns to mush. Which is a technical term for this…
Put to one side to cool. If you’re in a rush, put the saucepan into a sink of cold water.
Once it’s chilled, blend your rhubarb mush into a gloriously pink goop. (Another technical term there, do try to keep up.)
Place to one side.
Whisk your double cream into whipped cream, but stop before anything gets too stiff.
Fold your custard into your cream using a large metal spoon.
Dollop in your rhubarb.
And use the same spoon to carefully fold the pink into the cream. Taking care not too mix too much and lose those wonderful rose ripples.
Pop into the fridge until you’re ready to serve, and that’s it!
A pink pudding fit for a King, or Prince and Princess in this case.
Spoon into bowls at the table.
Top with crumbles biscuits or even meringue if you like.
You’d be a fool to miss out on this one!