8 Plump sticks of rhubarb
4 oz Sugar
1 sm Knob of butter
1/2 pt Whipping cream
Cut the rhubarb into chunks and sweat with the sugar and butter
over a low heat until cooked but not mushy. Liquidise or pass
through a food mill. When cold, fold into stiffly whipped cream.
Allow to set in the fridge and serve with Lady finger or Boudoir
biscuits.
Apple or gooseberry fool is made in exactly the same way, except
that in the case of gooseberries the puree should be sieved to
remove pips. It may be necessary to adjust sugar to taste.
