Rhubarb fool
Rhubarb is fantastic for low fructose and high fibre content. The fibre buffers the effect of the glucose based rice syrup.
Ingredients
- 600 g rhubarb cut into small chunks
- 50 g rice malt syrup preferably Biona
Custard
- 300 ml double cream
- 1 tsp cornflour
- 50 g rice malt syrup preferably Biona
- 3 egg yolks
- 2 drops vanilla extract no added sugar
Instructions
Stewed rhubarb
- Put the rhubarb and rice syrup in a saucepan and cover with a lid. Cook until the rhubarb is soft but not falling apart.
- Leave to cool uncovered.
Custard
- In a bowl mix together the egg yolks, cornflour, rice syrup and vanilla to form a paste.
- In a saucepan, heat the cream to the point where steam is rising but is not boiling.
- Pour the heated cream onto the egg yolk mixture, stirring continuously.
- Pour back into the cream pan and bring to the boil until it thickens.
- Leave to cool.
- Combine the stewed rhubarb (strain it if there is too much liquid) and the custard together. And chill for at least an hour.
- Divide between 4 ramekins or glasses and serve. You may need extra rice syrup if the rhubarb is super tart.
