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PrintRHUBARB FOOL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the chopped rhubarb stalks into a heavy-based saucepan with the demerara sugar, orange rind and little water.
- Simmer for about 3-5 minutes or until the rhubarb is tender.
- Pour off the excess juice then sieve the fruit, puree it or leave it whole.
- When cold, stir in the cream and the Pernod, to marbled effect and serve.
INGREDIENTS
- 1 kg young rhubarb, trimmed, stalks chopped into 2 inch lengths
- 250 ml double cream, softly whipped
- 150 grams demerara sugar
- Finely grated rind of 1 small orange
- 2 teaspoons Pernod
4 comments for “Rhubarb Fool”
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