Rhubarb fool
Rhubarb is fantastic for low fructose and high fibre content. The fibre buffers the effect of the glucose based rice syrup.
Prep Time 1 hour hr
Cook Time 20 minutes mins
Cooling time 2 hours hrs
Total Time 3 hours hrs 20 minutes mins
- 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
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.