Rhubarb and Orange Fool


SourceNational trust book of traditional puddings
Prep time45 minutes
Cooking time15 minutes
Total time1 hour


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


450 g
rhubarb (Cut into short lengths)
orange (Grate rind)
1⁄4 t
ginger (ground )
2 1⁄2
cinnamon stick
25 g
butter (unsalted)
125 g
castor sugar
250 ml
double cream
1 T
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.