Rhubarb and strawberry fool

Rhubarb and strawberry fool

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

An example of how surprising and delicious the combination of rhubarb and strawberries can be.

Ingredients

Quantity Ingredient
1 bunch rhubarb, trimmed and cut into 5 cm lengths
1/2 cup sugar
1 orange, rind grated
1 punnet strawberries, washed and hulled
1 cup whipping cream

Method

  1. Place the rhubarb in a saucepan with the sugar, orange rind and a little water, and simmer gently until just tender. Drain, then push through a sieve or purée in a blender. Slice the strawberries and fold them into the rhubarb and leave to cool completely. Whip the cream until firm peaks form and fold into fruit. Turn into a dessert bowl or individual dishes, and serve chilled with crisp dessert biscuits.

Note:

  • lighten this combination, if you like, with 1 or 2 stiffly beaten egg whites folded through. The strawberries can be puréed with the rhubarb.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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