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

Method
1. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium saucepan. Boil rapidly until rhubarb is soft.
2. In a bowl, fold the egg white into the whipped cream.
3. When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.