Name: Rhubarb fool
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram rhubarb, cleaned and cut into 3cm lengths; 1/4 cup orange juice, freshly squeezed; 1/4 cup sugar (or more, to taste); 150 millilitre cream, whipped; 1 egg white, beaten to soft peaks

Ingredients

300 gram rhubarb, cleaned and cut into 3cm lengths

1/4 cup orange juice, freshly squeezed

1/4 cup sugar (or more, to taste)

150 millilitre cream, whipped

1 egg white, beaten to soft peaks

Method

1.Preheat the oven to 180°C.

2.Place the rhubarb, juice and sugar in an ovenproof dish. Cover with foil and bake for 30 minutes or until the rhubarb is tender. Set aside to cool.

3.Using a metal spoon, gently fold together the whipped cream and beaten egg white, then fold in the cooled rhubarb (including any juice).

4.Spoon rhubarb fool into wine glasses or small dessert dishes and refrigerate until required.

Serve the fool with biscotti or shortbread, or sprinkle with toasted nuts or muesli if you like a little crunch.
Note

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Ingredients

Method

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