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Fruity Rhubarb Fool

  • Servings: 4 large sundaes / 6 standard sundaes
  • Preparation: 1h
  • Cooking: 15h

About this recipe

Quintessentially English and so nostalgic, in this recipe, homemade rhubarb fool is transformed into stunning knicker-bocker-glories. Pretty layers of pink rhubarb fool, crumbly golden granola, scarlet strawberry compote and vanilla scented cream complement each other perfectly.

Ingredients

  • 500g rhubarb
  • 75g caster sugar
  • Juice of 1 orange
  • 300ml double or whipping cream
  • 300ml crème fraiche
  • 1 teaspoon of vanilla bean paste or vanilla extract
  • 75g icing sugar
  • 100g strawberries (keep four whole strawberries to one side and chop the rest)
  • 200g Lizi’s Digestive Health Granola

Method

  1. With a sharp knife and cutting board, chop the leaves and end off the rhubarb stalks and discard. Cut the stalks into small pieces.
  2. Using the hob and a pan on a medium heat, place in the rhubarb, orange juice and sugar and bring to the boil. Simmer until soft and completely cooked.
  3. Remove from the heat and strain the rhubarb through a sieve, collecting the syrup in a bowl underneath. Place the strained rhubarb in a bowl to one side to cool.
  4. Chop up the strawberries. Pour the syrup back into the pan and add in the chopped strawberries.
  5. Bubble together the syrup and strawberries to make a simple compote on a medium heat for around five minutes.
  6. Remove the strawberry compote from the heat. Use a fork to roughly crush the strawberries and then put to one side to cool.
  7. Whisk the cream, icing sugar, vanilla and crème fraiche together with an electric hand whisk until softly peaked.
  8. Fold two thirds of the whipped cream mixture into the cooled rhubarb.
  9. Take four glasses and spoon a layer of the rhubarb fool into each one. Layer with Lizi’s Digestive Health Granola, a few spoonful’s of the strawberry compote and repeat until the glasses are almost full.
  10. Decorate with the whole strawberries and a sprinkle of the granola. Enjoy!