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