The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Rhubarb Fool

11 September 2006

Ingredients

(serves about 16)

1.5kg rhubarb
980g sugar
500ml double cream
Lemon juice
150ml pink Champagne

Method

Trim the rhubarb stalks. Chop into 2cm pieces. Put in a saucepan with 900g sugar. Leave to stand until some of the juice is extracted. Cook out the rhubarb until tender, turning it regularly. Strain over a colander and cool.

Whisk the cream, 80g sugar, lemon juice and pink Champagne until firm. Fold in as much of the rhubarb as the cream will hold - about its own weight. Chill.

Layer the fool and the rhubarb with some of the remaining rhubarb on top.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking