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Wintery Rhubarb Foole

A simple but classic English dessert, ‘foole’ is first noted in 1598, with the earliest recipes being fruitless. In the 16th and 17th centuries, it was thought that fruit was unhealthy but could be made safe by boiling it to a pulp. The resulting fruit purée could then be chilled and folded through a ‘foole’ to make a light dessert. In ours, we've got layers of poached rhubarb, home made custared and freshly whipped cream...

ContainsEgg, Milk

Small1 Serve

$10.00

Ingredients

Custard [Milk, Egg, Caster sugar, Corn flour, vanilla extract], Cream (Milk), Rhubarb, Orange juice, Orange zest

CONTAINS: Egg, Milk.

Preparation and storage notes

Best served chilled.

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Wintery Rhubarb Foole - Eastwoods Bermagui - Eastwoods @ Home | Cookaborough