Rhubarb and Orange Fool


Prep time: 
45 minutes


This is also known as Spring Fool. The rhubarb can be mixed with other fruit pulps such as apple, plum, gooseberry and raspberry.


  • 450g rhubarb, cut into short lengths
  • 1 grated orange rind
  • ¼ teaspoon ground ginger
  • 2.5 cinnamon stick
  • 25g unsalted butter
  • 125g castor sugar
  • 250ml double cream
  • 1 tablespoon orange liquer, optional


  1. Put rhubarb in saucepan with orange rind, ginger, cinnamon, butter and sugar.
  2. Cook over a gentle heat, stirring till soft. Leave to simmer till most of the liquid has evaporated.
  3. Remove the cinnamon stick and pass through a sieve. Leave to go cold.
  4. Whip the cream with the liquer, if using, till thick enough to hold its shape.
  5. Fold in the cold rhubarb pulp, lightly to give a marbled effect. Taste and add more sugar if necessary.
  6. Spoon into a glass bowl and chill till serving.


Photo Credit: Jonny Hughes @jonny2love
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