COOK RHUBARB RECIPES

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RHUBARB FOOL RECIPE - BBC FOOD



Rhubarb fool recipe - BBC Food image

Beaten egg white gives Antony Worrall Thompson’s rhubarb-blushed fruit fool mouth-watering billowy peaks.

Provided by Antony Worrall Thompson

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 6

350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked

Steps:

  • Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
  • In a bowl, fold the egg white into the whipped cream.
  • When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.
  • Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

RHUBARB FOOL RECIPE - BBC FOOD



Rhubarb fool recipe - BBC Food image

Beaten egg white gives Antony Worrall Thompson’s rhubarb-blushed fruit fool mouth-watering billowy peaks.

Provided by Antony Worrall Thompson

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 6

350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked

Steps:

  • Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
  • In a bowl, fold the egg white into the whipped cream.
  • When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.
  • Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

More about "cook rhubarb recipes"

RHUBARB FOOL RECIPE - BBC FOOD
Beaten egg white gives Antony Worrall Thompson’s rhubarb-blushed fruit fool mouth-watering billowy peaks.
From bbc.co.uk
Reviews 3.8
Cuisine British
  • Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
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