My folks used to run a B&B. My mum used to make evening meals for the guests and rhubarb fool used to appear on the menu quite frequently. Another one was Pear Belle Helene but that's for another day :-) This is a slight deviation from the original recipe but the additions are worth deviating for. I'm calling this recipe a cheat's fool because I used store bought custard as who has time for faffing around dealing with correcting a lumpy custard. It's super quick and an impressive dessert to whip up.
Makes 4 Serves
Ingredients
Bunch of rhubarb
1 cm ginger, grated
3 tbsp. maple syrup
50ml of water
Juice of 1/2 an orange
grated rind of an orange
400ml custard
200ml crème fraiche for the fool
250ml crème fraiche for piping or dolloping on the top
8 Anzac biscuits
Method
Slice the rhubarb and add it to a saucepan with the ginger, maple syrup, water, orange juice and grated rind of the orange. Cook on the cooktop on a medium heat until the rhubarb has started to soften. Allow to cool.
In a bowl, mix the 200ml of crème fraiche and the custard.
Crumble the biscuits up into pieces.
Assemble the fool in a glass by alternating layers of the rhubarb, the custard/crème fraiche mix and the Anzac crumble. Pipe some crème fraiche on top and some crumbled biscuit to finish. Repeat for the other 3 serves.