Recipe: Rhubarb custard fool with rhubarb syrup

Ingredients (serves 4-6)
400g (14oz) rhubarb
2 tablespoon caster sugar
225ml double cream
250ml ready-made custard

Method

1. Trim and cut the rhubarb

2. Put the rhubarb, three tablespoons water and the sugar into a pan and bring to the boil

3. Simmer gently until the rhubarb is soft and remove from the syrup with a slotted spoon

4. Pour the syrup into a small dish, let it cool and then refrigerate

5. Whip the cream lightly until thick and gently stir in the custard

6. Add the drained rhubarb to the custard mixture and fold in gently so the fruit creates pink streaks through the custard mixture

6. Set aside in the fridge for an hour

7. Spoon into glasses and just before serving, pour a little of the chilled rhubarb syrup over the top of the fool

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