Rhubarb fool

Rhubarb fool

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 bunch rhubarb, trimmed and cut into 5 cm lengths
80g brown sugar
1 orange, zested
250ml cream
2 teaspoons pernod

Method

  1. Place rhubarb in saucepan with sugar, orange zest and a little water and simmer gently until just tender. Drain, then push through a sieve or purée in a blender. Cool.
  2. Lightly whip cream and fold into cooled purée with Pernod, if using. Serve cold in individual dishes, with sponge fingers or thin, crisp biscuits.
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