This is a classic British and Irish dessert. You need cooked fruit and cream to make it. This delicacy can be prepared very quickly.
Ingredients:
- 3 cups sliced fresh or frozen rhubarb (1 inch pieces)
- 1/3 cup sugar
- 1/4 cup orange juice
- Pinch of salt
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, halved
Method:
In a saucepan, combine the sliced rhubarb, sugar, orange juice and a pinch of salt. Cook over a medium heat, stirring occasionally, until the rhubarb is soft and begins to break down, about 8-10 minutes. If using frozen rhubarb, cooking time may be slightly longer.
When the rhubarb is soft, remove the pan from the heat and allow the mixture to cool to room temperature.
While the rhubarb mixture is cooling, whip the heavy cream in a separate bowl until soft peaks form.
When the rhubarb mixture has cooled, gently fold it into the whipped cream until well combined. Be careful not to over-mix to maintain a light and fluffy texture.
Layer the rhubarb fool with the halved strawberries in serving glasses or bowls.
Chill the rhubarb fool in the fridge for at least 1 hour before serving to allow the flavours to meld and the dessert to set.
