Special Diet

Rhubarb Fool

cook 20 mins
Tags: Gluten free
  • 450 g (14½ oz) rhubarb, chopped into bite-sized pieces
  • 2 tablespoons caster sugar
  • 4 tablespoons white wine
  • 300 ml (½ pint) double cream
  • finely grated rind of 1 lemon
  • 1 egg white
  • chopped pistachios nuts, to serve
  • Place the rhubarb and sugar into a saucepan over a low heat, pour in the wine and simmer over a low heat until cooked. Pour into a bowl and leave to cool.
  • Whisk the cream until thick and stir into the rhubarb with the grated lemon rind.
  • Whisk the egg white until stiff, then gently fold into the rhubarb mixture.
  • Divide between 4 bowls and top with the chopped pistachios. Chill until required.
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