Rhubarb fool recipe
A simple but classic English dessert, ‘foole’ is first noted in 1598, with the earliest recipes being fruitless and based on cream and eggs. This rhubarb dessert recipe is so easy to make - try...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Pan
- Saucepan
- Whisk
- Mixing bowl
- Plastic wrap
- Airtight container
- Glass
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Refrigerator
- Hand mixer
Ingredients
- 400g rhubarb, trimmed
- zest and juice of 1 small orange (about 50ml juice)
- 100g caster or granulated sugar, plus 1 tbsp
- 1 medium egg
- 1 tbsp cornflour
- 200ml whole milk
- 1 tsp vanilla extract
- 250ml double cream
- shortbread biscuits* to serve (optional)
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