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Rhubarb Fool

Ingredients:

6-8 plump sticks of rhubarb

1/2cup sugar

small knob of butter

1 cup whipping cream

Directions

Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge. Server 4

 

DW 11.13.07

 

 

 
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