rhubarb fool wth strawberriesrating:
By Rachel Allen in Good Food Magazine
350g rhubarb, cut into chunks
225ml double cream
Pur the rhubarb, the sugar and 2 TBS water into a pan and cook gently for about 20 mins until soft - stir regularly.
Then stir vigourously with a wooden spoon to break up any lumps thena llow to cool completely.
While it is cooling hull and slice the strawberries and whip the cream.
When the rhubarb is cold gently fold in the whipped cream and hte strawberries.
Serve lightly chilled with Jane's biscuits.
Per serving: 316 kcals; 1g protein, 34g carbs; 20g fat (11g unsaturated)