Fruit fools are nutritious, delicious, easy and often overlooked as “old fashioned”. But they are hard to beat for a summer dessert when fruits are in season.
500g pink rhubarb stems or 2 x 549g tins
4 tbsp honey
570ml whipping cream (large carton)
icing sugar (optional)
6 strawberries, sliced
6 sprigs mint
Preheat the oven to 150ºC/Gas Mark 2.
Cut the rhubarb into 5cm pieces, place them on a non-stick oven tray (with sides) and drizzle the honey over them. If you rub the spoon with a little oil first, the honey will run off more easily.
Cook the rhubarb for an hour. Leave to cool a little.
If you are using canned rhubarb, drain the fruit to make approximately 490g-drained weight.
Using the medium bowl fitted with its chopping blade, whiz the rhubarb and lovely pink juice to a smooth purée. Tip out into a large mixing bowl.
If you find the purée too tart at this stage, add 1-2 level tablespoons of icing sugar to the cream.
Using the large bowl fitted with the E-disc, whiz the cream until flatand smooth. Lightly fold the cream into the purée and pile into pretty glasses just as you finish combining them. This can be made the day before.
To serve, cover the surface of each with strawberry slices and decorate with a sprig of mint.
Gooseberries cooked with elderflowers are lovely done this way, and make a good fool with the canned version too. You might like to sieve them to remove the pips.
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