Rhubarb Fool

Preparation info
  • Serves


    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

A deliciously simple way to serve young, sweet, forced rhubarb.


  • 400 g forced rhubarb, cut into 1 cm pieces
  • 75 g clear honey
  • 150


Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes until a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.

Beat the mascarpone in a bowl until smooth and loose, then stir in the rhubarb. Do not overstir, the cream should have a marbled effect. Whip the