Rhubarb fool
Method
Step 1:
Cut the rhubarb into 5cm chunks and place in a saucepan with the granulated sugar and 2 tbsp water. Cover with a lid and cook for 10 minutes until the rhubarb has softened. Leave to cool.
Step 2:
To make the custard, pour 2 tbsp of the milk into a small bowl. Heat the remaining milk in a pan. Beat the custard powder and sugar into the reserved milk then add to the hot milk in the pan and bring to the boil stirring constantly until thickened.
Step 3:
Leave the custard to cool.
Step 4:
In a separate bowl whip the cream until thick.
Step 5:
To serve, fill four ramekins or jars with a thick layer of custard, topped with the rhubarb and a spoonful of the cream.
Step 6:
Sprinkle with crushed pistachios for the finishing touch and serve with amaretti biscuits.
