Rhubarb Fool Recipe - Great British Chefs
This remarkable rhubarb fool recipe by Tom Aikens is a lovely seasonal dessert. Rhubarb is a wonderful to make, and sponge fingers make this recipe very special
Ingredients
- 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
- 4 eggs, separated
- 50ml of water
- 150g of ground almonds
- 70g of plain flour
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