Rhubarb Fool

Serves: 4-6
Prep Time: 10 minutes
Cooking time: 10 minutes
Method: hob

This is a recipe that Mel's Mum swears by! It's a perfect spring recipe and it makes an excellent Easter dessert.

Ingredients

700g young rhubarb (thin red stalks)
240g sugar
2 tsp Sweet Spice Pot
2 tbsp lemon juice
2 tbsp butter (unsalted is best)
425ml double cream, whipped 
Sugar or lemon juice

Method

1. Wash and trim rhubarb stalks and cut in to 2cm segments.
2. Combine rhubarb, sugar, Sweet Spice, lemon juice and butter in a saucepan and bring to the boil gently, stirring continuously.
3. Lower the heat and simmer, stirring continuously for about 6 minutes or until the rhubarb is soft, but keeps its identity.
4. Whisk in an electric blended until smooth and allow to cool before chilling in the fridge until ready to use.
5. Just before serving, combine puree with whipped cream and flavour to taste with sugar or lemon juice.

Top Tip: the portions can be quite generous, so this could feed 6-8. If there's any leftovers you can freeze in individual ramekins and eat it later like ice cream!