INGREDIENTS

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RHUBARB

1 kilo forced rhubarb chopped roughly
1 vanilla bean split and scraped
Juice of a lemon
200g caster sugar
400ml whipped cream
2 1/2 leaves gelatine soaked

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SPONGE FINGERS

4 egg yolks
50ml water
150g sugar
Whisk first
4-egg white
50g sugar
150g-ground almond
70g flour

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SHORT BREAD

335g Soft butter
150g Caster Sugar
1 Lemon finely zested
1 Vanilla Pod split and scraped
500g Flour

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Serves Six

Rhubarb Fool

METHOD

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RHUBARB

If you place the rhubarb, vanilla, sugar and lemon juice in to the same pan and then bring to a slow simmer slowly. Then cook for 5-10 minutes with a lid on until nice and soft. Then take off the heat and squeeze the gelatine dry and then add to the rhubarb. When it has melted then place in a bowl over ice so it cools and sets a little. Then add the whipped cream to this and then set in four tall glasses.

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SPONGE FINGERS

Whisk the egg yolks with the water and sugar over a Bain Marie in a metal bowl, which is on a low heat. When they are a thick sabayon take off the heat to cool.

Whisk the whites and sugar till they are nice and firm then fold in the sabayon and then very carefully fold in the sieved flour and ground almond. Pipe these on a sheet of greaseproof that are on a heavy tray and 1cm wide and 6cm length. Then cook at 160c for approx 10 minutes. When they come out of the oven sprinkle in caster sugar and then onto a cooling wire.

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ASSEMBLY

Serve together with some sponge biscuits or shortbread.

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