Rhubarb fool

PT1H15M

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Ingredients

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Rhubarb fool

  • 1000g of rhubarb, roughly chopped
  • 1 vanilla pod, split and scraped
  • 1 lemon, juiced
  • 200g of caster sugar
  • 400ml of cream
  • 2 1/2 gelatine leaves, softened in water

Sponge fingers

  • 4 eggs, separated
  • 50ml of water
  • 200g of caster sugar
  • 150g of ground almonds
  • 70g of plain flour
1
Preheat the oven to 160˚C/gas mark 3. Whisk the separated egg yolks, water and 150g of sugar in a large bowl over a pan of simmering water, making sure the water does not touch the base of the bowl. Continue to whisk unti pale and thick and remove from heat
  • 4 eggs
  • 50ml of water
  • 150g of caster sugar
2
Whisk together the egg whites and remaining sugar to stiff peaks. Fold into the yolk mixture and then very gently fold through the flour and ground almonds
3
Pour the mixture into a piping bag and on a lined baking tray pipe 1cm by 6 cm fingers. Bake in the oven for 10 minutes. Remove from the oven and sprinkle with caster sugar while still hot. Set aside to cool
4
For the fool, combine the rhubarb, sugar, vanilla and lemon juice in a pan. Bring to the boil and reduce to a simmer for 5-10 minutes with the lid on. When the rhubarb is tender, remove from the heat and add the gelatine, stirring through to melt completely
  • 1000g of rhubarb
  • 1 vanilla pod
  • 1 lemon
  • 200g of caster sugar
  • 2 1/2 gelatine leaves
5
To serve, whip the cream to medium peaks and fold into the rhubarb mix to cool. Plate and serve with the sponge fingers
  • 400ml of cream
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