Rhubarb Fool

Ingredients

• five or six rhubarb stalks
• as much sugar as will be required
• as much cream, milk, or thin cold custard as will make it of the consistency of gruel

Method

1. 1

   Wash and cut rhubarb into small pieces.

2. 2

   Place in a jar with sugar, set in boiling water until soft.

3. 3

   Rub through a sieve, mix with cream or custard to desired consistency, sweeten if necessary, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1521. The excerpt below is the record exactly as published.

Rhubarb Fool. — Wash and, if necessarv, peel the rhubarb, and cut it up into small pieces. Put as much as is to be used into a jar which has a closely-fitting lid, with as much sugar as will be required to sweeten it. Set this jar in a saucepan of boiling water, and keep it boiling until the fruit is quite soft. Rub it through a sieve with the back of a wooden spoon, and mix with the pulp as much cream, milk, or tliin cold custard as will make it of the consistency of gruel. Taste it, and if not sufficiently sweet, add a little more sugar. Serve cold in a glass dish. Probable cost, 5d. or 6d. per pint if made with milk. Time, varying with the age of the frmt. Rhubarb Fritters.— Pare five or six rhubarb stalks

Cook this with the app: pantry check, scaling, and the assistant.