Rhubarb & Custard Fool

Rhubarb fool is a traditional British dessert dating back to the 17th century. I combined stewed fruit with cream. It originally contained gooseberries but rhubarb became popular in the 19th century.

My version combines rhubarb, custard and cream and it is a really simple dessert to make especially in the summer after a barbecue. I have added some pistachios for some colour and crunch. It is also nice with some shortbread on the side.

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Start by roasting the rhubarb: Pre-heat the oven to 200 degrees centigrade (180 Fan).

Cut the rhubarb into 2-3cm long pieces and place in a baking tin with the sugar and water. Place some foil over the top and roast for 15 minutes.

Next make the custard: this is a really easy recipe and once you have tried it there will be no more ready made custard! It is worth getting some vanilla bean paste as it tastes so much better than vanilla essence.

In a large heatproof mixing bowl place the egg yolks, caster sugar, cornflour and vanilla bean paste.

Whisk together until smooth.

Place the milk in a large pan and heat until just before boiling point.

Add the milk slowly into the egg mixture and whisk until fully combined.

Pour back into the pan and on a medium heat whisk until thickened.

Transfer to a heatproof bowl then cover with clingfilm- leave to cool.

When the fruit and custard are completely cool whip the cream until stiff peaks.

Fold the cream into the custard then add most of the rhubarb - keep a few pieces for decoration.

Fold the rhubarb in gently - do not fully mix together.

Place the mixture into four glasses and top with some remaining rhubarb and pistachio nuts.

Leave to chill in the fridge for two hours before serving.

Rhubarb & Custard Fool

Sarah’s servings: 4

Sarah’s skill: Easy

Baking time: 15 minutes

INGREDIENTS

Rhubarb

459g rhubarb

25g caster sugar

2 tbsp water

Custard

2 large free-range egg yolks

25g Caster Sugar

15g cornflour

½tsp vanilla bean paste

300 ml milk

150ml double cream

25g pistachio nuts, roughly chopped

METHOD

1. Start by roasting the rhubarb. Pre-heat the oven to 200°C (180°C fan).

2. Cut the rhubarb into 2-3cm long pieces and place in a baking tin with the sugar and water. Place some foil over the top and roast for 15 minutes or until soft.

3. Next make the custard: In a large heatproof mixing bowl place the egg yolks, caster sugar, cornflour and vanilla bean paste.

4. Whisk together until smooth.

5. Place the milk in a large pan and heat until just before boiling point.

6. Add the milk slowly into the egg mixture and whisk until fully combined.

7. Pour back into the pan and on a medium heat whisk until thickened.

8. Transfer to a heatproof bowl then cover with clingfilm, then leave to cool.

9. When the fruit and custard are completely cool whip the cream until stiff peaks.

10. Fold the cream into the custard then add most of the rhubarb - keep a few pieces for decoration. Fold the rhubarb in gently - do not fully mix together.

11. Place the mixture into four glasses and top with some remaining rhubarb and pistachio nuts.

12. Leave to chill in the fridge for two hours before serving.

Equipment Used

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SARAH’S EXTRA SLICE

You can use semi-skimmed or full fat milk in the custard recipe.

You can use the left over egg whites in Friands and Meringues.

It is best eaten on the day it is made but will keep for 1-2 days in the fridge.