Ingredients
approximately 700g/1½lb rhubarb
2 lemongrass stalks very finely chopped to almost a powder
100ml/3½fl oz water
140g/5oz unrefined organic sugar
110g/4oz icing sugar
150ml/¼ pint crème fraîche (preferably organic) or 1 small carton
150ml/¼ pint mascarpone cream
4 tbsp white chocolate, grated or peeled into shavings
For the rhubarb lemonade:
1 lemon, juice only
1 small glass sweet wine, optional

Method
1. Wash and trim, but do not peel the rhubarb. Cut into even chunks 3cm/1¼in long approximately and put into a warm pan with water, the sugar and the lemongrass, cover and simmer and cook until pulpy - usually this takes about 10 minutes.
2. Strain through a sieve and reserve all the juices and allow the pulp to cool down.
3. Add the icing sugar to the mascarpone and whisk in, then gently fold in the crème fraîche and half the rhubarb.
4. Put the remaining rhubarb into four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge and serve with the chocolate shavings on top.
5. Make the rhubarb lemonade: pass the juice through a fine sieve, add the lemon juice and taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge or freezer for a short while.
6. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits.