Beaten egg white gives Antony Worrall Thompson’s rhubarb-blushed fruit fool mouth-watering billowy peaks.
Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
In a bowl, fold the egg white into the whipped cream.
When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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