Yorkshire rhubarb fool


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Recipe by Phil Vickery

I found this recipe in Phil's book and it seemed easy enough to make for a big party, but because I could not find forced rhubarb (it's important to be bright red colour), I tried it with red plums and it was a bit too sweet for the same amount of sugar added, but then decided to go for raspberries, as they were available locally and my rule now is to have any red colour (sour) fruit.

Another tip that I have learned is that cream and condensed milk don't really whisk well, so I whip the cream first and then carefully stir the condensed milk in.

Good luck!

Serves 4-6, preparation time 20 min, cooking time 10 minutes.

675 g (1 ½ lb) new season rhubarb, washed and cut into 2.5 cm pieces
75 g (3 oz) caster sugar
juice of a large lemon
2 tsp vanilla extract
350 ml (12 fl oz) double cream
170 g tube Carnation Condensed Milk

Cook the rhubarb in a stainless steel or non-stick saucepan with the sugar, lemon juice and 1 tsp vanilla extract until the rhubarb is softened, thick and pulpy. Allow to cool completely.

Whisk together the cream, condensed milk and remaining vanilla to form soft peaks. Gently ripple the cooked rhubarb into the cream, making swirls of bright pink rhubarb in the creamy mixture. Delicious.


PS. Needless to say, a clear glass or crystal bowl will allow to show the beautiful swirls and colours.

Tamara Schiopu
Slow Food Oxon
July 2005