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Rhubarb Fool

Serves six



  • 1 1/4 lb rhubarb (fruits such as goosberries, apricots, fresh currants, raspberries, blackberries or any fruit suitable for puréeing)

  • 5 oz sugar

  • 1 cup heavy cream


  1. Put the fruit in a heavy-bottomed saucepan and stir in the sugar, then cover it and cook over a medium-low heat for 10-15 minutes, until the fruit begins to break down. Leave it to cool.

  2. Purée the fruit or rub through a strainer, then put into a bowl.

  3. Whip the cream in a separate bowl until soft peaks form.

  4. Gently fold the cream into the fruit purée.

  5. Put the mixture into one serving bowl or individual glasses, and chill before serving.

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