Rhubarb Fool

A light and airy dessert made by folding boiled rhubarb into whipped cream and peaked egg whites.

Vegetarian Dessert Fruit British Rhubarb

Estimated Nutrition

Calories

228.2

kcal / serving

912.8 kcal total

Carbs

23.7g

per serving

94.6 g total

Fat

13.6g

per serving

54.4 g total

Protein

2.8g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

150

Cream

Whipped

piece

Egg White

Beaten until peaked

Fruits

piece

Orange

Juice only

Liquids

unit

Water

Enough to cover the rhubarb

Vegetables

350

Rhubarb

Method

Boil 350g rhubarb, 55g sugar, orange juice, and water in a pan until soft.

Fold one beaten egg white into 150ml of whipped cream in a bowl.

Remove rhubarb with a slotted spoon and fold into the cream mixture.

Spoon the fool into glasses and garnish with reserved rhubarb.