Rhubarb Fool

Serves six

Ingredients:

• 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.