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Rhubarb fool

Rhubarb fool

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

Ingredients

Preparation method

  1. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.

  2. In a bowl, fold the egg white into the whipped cream.

  3. 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.

  4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

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This recipe is from...

Saturday Kitchen BBC One Saturday Kitchen

Next on

BBC One

10:00am Saturday 4 October

James Martin presents, with guest chefs Matt Gillan and Ching-He Huang.

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