Rhubarb fool

Beaten egg white gives Antony Worrall Thompson’s rhubarb-blushed fruit fool mouth-watering billowy peaks.

Ingredients

• 350g/12oz rhubarb
• 55g/2oz caster sugar
• 1 orange, juice only
• water
• 150ml/¼ pint cream, whipped
• 1 egg white, beaten until peaked

Preparation method

1. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
   
2. In a bowl, fold the egg white into the whipped cream.
   
3. When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
   
4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.