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RHUBARB FOOL

By

Pudding

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Rate this recipe 2.9/5 (31 Votes)

Ingredients

  • 1 1/2 lb Rhubarb
  • 4 tbsp Sugar
  • 6 tbsp Water
  • 1/2 Pt Double Cream

Details

servings 5
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Wash and cut Rhubarb into 1 inch lengths. Put in saucepan with sugar and water, simmer gently until tender about 15 minutes, reduce to a puree in a blender and leave to cool. Whisk the cream until it forms soft peaks and then fold in the puree. Pour into serving dish and then leave in the fridge over night, to chill thoroughly.

Makes nice for a summer pudding.
Can use fresh or frozen Rhubarb ( just defrost if frozen first )

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