Rhubarb Lemon Fool

This is delicious and oh so English. Time does not include chilling time.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs rhubarb
• 1  lemon, zest of
• 1⁄2 cup water
• 1⁄2 cup brown sugar
• 1⁄2 cup icing sugar
• 1  cup creme fraiche
• 1  cup mascarpone cheese
• 4  tablespoons white chocolate, shaved

• Rhubarb Lemonade (use reserved rhubarb juice)

• 1  lemon, juice of
• 1  glass sweet wine (optional)

Directions

1. Wash and trim Rhubarb.
2. Cut into 1-inch chunks.
3. Put in a sauce pan with water, sugar and lemon zest.
4. Cover and cook till pulpy, about 10 minute.
5. Strain through a sieve and reserve juices for Lemonade.
6. Allow pulp to cool down.
7. Add icing sugar to Mascarpone and whisk together.
8. Gently fold in creme fraiche and 1/2 the Rhubarb.
9. Put remaining rhubarb in dessert glasses and spoon fool mixture on top.
10. Chill 3 hours in fridge.
11. Serve with chocolate shavings on top.
12. Rhubarb Lemonade:
13. Pass the juice trough a fine sieve and add the lemon juice. Taste add more sugar if necessary.
14. Add the sweet wine if using.
15. Chill.
16. Serve in chilled glasses with Fool.