Rhubarbs slightly acidic edge is tamed with orange & vanilla in this yummy fool
- 800g (1lb 12oz) rhubarb,roughly chopped
- 1 orange
- 150g (5oz) goldencaster sugar
- 50ml (2fl oz) Cointreau
- 300ml (½pt) doublecream
- 500ml (18fl oz)half fat crème fraiche
- 4 tbsp icingsugar
- 1 vanilla pod, seeds removed
- Almond thins, toserve
Use the finished fool as the filling for a sponge cake
Place the rhubarb, half the orange peeled into strips of zest, sugar and cointreau into the pan. Pour over 50ml (2fl oz) of water and cook for 5-10 mins until soft.
Strain the rhubarb returning the syrup to the pan. Reduce by a third then discard the orange zest strips.
Whip the cream to soft peaks and fold through the crème fraiche & icing sugar. Gently crush half the rhubarb and stir through the cream. Layer the remaining rhubarb and marbled cream mixture into glasses. Drizzle over the syrup and garnish with orange zest. Serve with almond thins.