Rhubarb and rosewater fool
Prep:
10 mins
Cook:
10 mins
Lovely seasonal dessert
500g rhubarb, leaves discarded as they are toxic. Cut stalks into 5cm pieces
120g caster sugar
300ml double cream
1 tbsp icing sugar, sifted
2 tbsp water
1 tbsp rosewater
Place rhubarb, caster sugar & 2tbsp water in to a saucepan. Cover and bring to a simmer.
Remove the lid and continue to cook over a medium heat until rhubarb has completely softened. Leave to cool completely.
Pour the double cream in to a bowl & sift in the icing sugar.
Whip cream until soft peaks are formed.
Puree the chilled rhubarb mix in a blender until smooth.
Gently fold the rhubarb puree in to the whipped cream creating a rippled effect. Spoon in to small glasses to serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Fruit, Sugar
Recipe Type
Dessert, Vegetarian
Special Info
Gluten free, Nut free, Egg free, Vegetarian
Level of Difficulty
Moderately Easy
