Rhubarb Fool


  • 4 stalks rhubarb, cut into chunks
  • 4 tbsp water
  • 1 tbsp caster sugar
  • 200ml double cream
  • 2 amoretti biscuits, crushed


  1. Place the rhubarb, water, and caster sugar in a pan and cook gently until soft. Remove from the heat and leave to cool.
  2. Meanwhile in a bowl whip the cream, and then mix in the cooked rhubarb.
  3. Spoon the mixture into your serving glasses and top with the crushed biscuits. Place into the refrigerator for a couple of hours before serving.