Maxfacts

Rhubarb fool

If liked, serve with strawberry sauce or strawberry puree – a classic combination.

Ingredients

• 400 g rhubarb, prepared and chopped
• 1 tsp vanilla paste
• 2 tbsp caster sugar
• 2 tbsp white wine
• 70 g icing sugar
• 3 egg whites

Method

1. In a small saucepan, bring wine, rhubarb, sugar and vanilla paste to the boil. Reduce heat and cook for about 10 minutes, while stirring frequently. Remove from heat, blend to a smooth puree, set aside to let cool.
2. In a bowl over a hot water bath, whisk egg whites and icing sugar vigorously for about 6 to 8 minutes. Remove from water bath, fold in rhubarb puree, refrigerate until serving.