Rhubarb Fool

Ingredients: 

• 350g/12oz rhubarb
• 55g/2oz caster sugar
• 1 orange, juice only
• water
• 150ml/¼ pint cream, whipped
• 1 egg white, beaten until peaked

Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium saucepan. Boil rapidly until rhubarb is soft.
In a bowl, fold the egg white into the whipped cream.
When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
 

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