Rhubarb and Passion Fruit Fool

A light vegetarian dessert featuring poached rhubarb folded into whipped cream, custard, and egg whites with fresh passion fruit.

Vegetarian Dessert Fruit Summer Rhubarb

Estimated Nutrition

Calories

423.8

kcal / serving

1695.2 kcal total

Carbs

41.7g

per serving

166.8 g total

Fat

26.4g

per serving

105.4 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

plus extra to sweeten if necessary

CondimentsSauces

tbsp

Elderflower Cordial

ready-made

Dairy

150

Double Cream

150

Custard

ready-made

piece

Egg White

free-range, whipped to soft peaks

Fruits

piece

Passion Fruit

seeds scooped out, skins discarded

Vegetables

600

Rhubarb

cut into small chunks

Method

Garnish with the reserved rhubarb and remaining passion fruit seeds.

Top with half the passion fruit seeds and the remaining cream mixture.

Layer half of the cream mixture over the rhubarb in the glasses.

Chill for at least 30 minutes before serving.

Reserve 60 ml of rhubarb and fold the rest into the cream mixture.

Spoon a small portion of rhubarb into four glasses.

Whip double cream in a large bowl and mix in custard, egg whites, and sugar.

Cool the rhubarb and sweeten with sugar if required.

Place rhubarb and cordial in a covered pan over low heat for 10 minutes.