A perfect balance of sweet and sour in this fruity, creamy dessert.
5 from 1 vote
Prep Time 5mins
Cook Time 15mins
Total Time 20mins
1orangezest and juice
1drop of red food colouring pasteoptional
Heat the oven to 160C
Wash the rhubarb and cut into even sized pieces and place in a single layer in a non metal ovenproof dish, add the orange juice and half the zest..
Roast the rhubarb in the oven for about 10 minutes, until a knife slips easily into a piece of rhubarb, but before the rhubarb starts to disintegrate. Leave to cool.
Place the remaining strands of orange zest in a small pan and just cover with water. Simmer for about 5 minutes, then add a tbsp of sugar and continue to simmer until the liquid becomes syrupy. Remove the sugared orange zest and place on baking parchment to dry.
Whip the cream until it holds soft peaks.
Once cold, you can either blend the rhubarb and juice until smooth or push through a non-metallic sieve.
Fold the rhubarb mixture into the cream, cutting through gently with a metal spoon, add the colouring if using*.
Serve chilled in individual glass bowls decorated with the sugared strips of zest.
If you have very red or pink rhubarb you may not need to colour it, however, it can go a sludgy green when cooked and looks nicer if it is a little pink.A good alternative to food colouring is beetroot powder and approximately 1/2 tsp of beetroot powder will add a nice pink colour to the fool without affecting the flavour. Servings depend on size of portion, this recipe will serve six if served in mini ramekins and four if served in sundae glasses.