Rhubarb fool
Rhubarb fool is a classic — a sunshiny pudding to enjoy on one of the first really warm days of spring.
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Prep time: 10 minutes
Cook time: 2 minutes.
Serves: 4—6
• Orange, 1
• Rhubarb stalks (i. e. no leaves), 350g
• Caster sugar, about 40g
• Double or whipping cream, 150ml (or 1 small carton)
• Icing sugar, 15g
• Citrus juicer, chopping board, sharp knife, medium-sized saucepan, wooden spoon, 2 medium bowls, whisk (either electric or a rotary beater), tablespoon.
Directions:
Squeeze the juice from the orange. Trim the ends off the rhubarb, slice it into half-finger lengths and place in the saucepan with the sugar and orange juice. Put the pan over a low to medium heat and slowly bring the fruit to a gentle simmer.
Cook, stirring carefully and only occasionally with the wooden spoon, until the rhubarb pieces are completely tender but some of them still have their shape. (There comes a point when you're cooking rhubarb when the stems completely disintegrate into a mush of fine fibres. It doesn't matter if it goes this far, but we think it's nice to have a few chunky pieces.)
Leave the stewed rhubarb to cool, then transfer it to one of the bowls and put it in the fridge to cool completely.
Put the cream in the other bowl with the icing sugar and whip until it forms soft peaks.
There are two ways to assemble the fool. Either fold the whipped cream thoroughly into the chilled rhubarb with a tablespoon until it's one lovely, sloppy, fruity, creamy mess and chill it for a while before serving. Or serve it layered in glasses — spoon into each glass a layer of rhubarb, a layer of whipped cream, another layer of rhubarb and a final topping of whipped cream. You can then leave it to the eater to do the mixing.
Hugh's prize-winning raspberry fridge jam
