Rhubarb and Custard Fool
You can mellow sharp, spring rhubarb with a sweet home-made custard and whipped cream. Its pretty pink colour is always a delight.
- 400g washed and trimmed rhubarb
- 90g caster sugar
- 4 tbsp water
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tbsp cornflour
- 120ml whole milk
- 120ml single cream
- 120ml double cream
Place 400g washed and trimmed rhubarb, cut into 3cm (1in) pieces in a lidded heavy–based saucepan. Add 60g caster sugar and 4 tbsp water, cover, and bring to the boil. Reduce the heat to a low simmer and cook for 3–5 minutes, until the rhubarb has softened. Increase the heat slightly and uncover.
Cook the rhubarb for a further 2 minutes, stirring frequently, until it has broken down completely and the juices have reduced. Remove from the heat. Cool completely, drain any excess liquid, and chill the rhubarb for 2 hours.
Whisk 2 egg yolks, 1 tsp vanilla extract, 1 tbsp cornflour, and 2 tbsp caster sugar in a heatproof bowl until smooth. Heat 120ml whole milk and 120ml single cream in a heavy- based saucepan until hot, but not boiling. Pour it into the egg yolk mixture, whisking until the sugar dissolves.
Pour the mixture into a clean pan and bring to the boil over a medium heat, stirring constantly. Reduce the heat to low. Cook for 3–4 minutes, stirring, until the custard is thick enough to coat the back of a spoon. Pour it into a shallow dish, cover the surface with cling film, and leave to cool for at least 1 hour.
Whisk the 120ml double cream in a bowl to form stiff peaks. Gently fold it into the custard. Then fold in the rhubarb until combined, yet a little streaky. Divide the fruit fool into four 100ml jars. Cover and chill for at least 2 hours before serving. You can store them, covered in the fridge, for up to 1 day