RHUBARB FOOL

 

Wash 250g rhubarb and chop into pieces.
Place in a pan with 75g caster sugar.

Stew over a low heat

until it becomes very mushy.

Blend it and push it through a sieve to make a syrup.

Mix in 300g fresh custard.

Whip 150ml double cream.

Gently whisk this through the mixture.

Chill and allow to thicken.