Name: Rhubarb and rosewater fool
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 6 rhubarb stalks, washed; 2 tablespoon caster sugar; 300 millilitre cream; 2 tablespoon icing sugar; 2 teaspoon rosewater essence; 12 slices bought almond bread, to serve

Rhubarb and rosewater fool

Serves 6

Prep

15M

Cook

40M

Total

55M

Skip to Recipe

Ingredients

6 rhubarb stalks, washed

2 tablespoon caster sugar

300 millilitre cream

2 tablespoon icing sugar

2 teaspoon rosewater essence

12 slices bought almond bread, to serve

Method

1.Wash rhubarb; cut into 2cm pieces. Combine rhubarb, caster sugar and 1 tablespoon water in a large saucepan. Cover; bring to the boil. Reduce heat; cook for 5 minutes or until rhubarb is pulpy. Transfer to a large heatproof bowl. Set aside (for 1 hour) to cool completely.

2.Using an electric mixer, beat cream, icing sugar and essence to stiff peaks in a medium bowl. Using a large spatula, fold cream mixture into rhubarb mixture until just combined.

3.Spoon mixture into 6 serving glasses; chill 1 hour. Serve with almond bread.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%