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Rhubarb Fool

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Honey (50)      Rhubarb (12)      Food (10)      Recipe (7)     
A traditional English dessert, the first type of 'foole' was first recorded in 1598. The most common type of fruit fool is gooseberry, but you can use all sorts of different fruit. Here, I've used rhubarb with a hint of citrus. Based on the brands I used, each serving is 161 calories.

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Makes: 6 servings

Ingredients
2 x 500g tinned rhubarb
300g low fat creme fraiche
50g golden icing sugar
1 orange
2 tbsp clear honey
1 tsp vanilla extract

Method
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.



rhubarb fool


Zest and juice the orange.



rhubarb fool


Stir honey and vanilla extract into the orange juice.



rhubarb


Drain the rhubarb, put it in a roasting dish, and pour the juice over the top.



rhubarb


Sprinkle a handful of the orange zest on top.
Bake in the oven.



rhubarb


Beat the creme fraiche with icing sugar and another handful of orange rest.
Sprinkle a handful of orange zest into a trifle bowl.



rhubarb


Pour the rhubarb on top.



Spread the creme fraiche over the rhubarb.



rhubarb fool


Sprinkle a final handful of orange rest over the creme fraiche.
Allow to cool before serving.

Categories
#Food
#Recipe
#Rhubarb
#Honey
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What's 'golden' icing sugar? Have only white here!
It is less refined like you can get golden sugar or brown sugar. The brand I used was Billington's. If you can't get golden icing where you are then you can use white icing to the same effect.
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