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Rhubarb Fool
A light and airy dessert made by folding boiled rhubarb into whipped cream and peaked egg whites.
Vegetarian
Dessert
Fruit
British
Rhubarb
Estimated Nutrition
Calories
228.2
kcal / serving
912.8 kcal total
Carbs
23.7
g
per serving
94.6 g total
Fat
13.6
g
per serving
54.4 g total
Protein
2.8
g
per serving
11.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
55
g
Caster Sugar
Dairy
150
ml
Cream
Whipped
1
piece
Egg White
Beaten until peaked
Fruits
1
piece
Orange
Juice only
Liquids
1
unit
Water
Enough to cover the rhubarb
Vegetables
350
g
Rhubarb
Method
1
Boil 350g rhubarb, 55g sugar, orange juice, and water in a pan until soft.
2
Fold one beaten egg white into 150ml of whipped cream in a bowl.
3
Remove rhubarb with a slotted spoon and fold into the cream mixture.
4
Spoon the fool into glasses and garnish with reserved rhubarb.