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Margaret Browne

A charming Rhubarb, Lemongrass, and Clove Fool This is a yummy and simple dessert to make!

  • 450g fresh pink rhubarb cut into chunks
  • 225g sugar
  • 2 tablespoons water
  • teaspoon chopped lemongrass
  • teaspoon ground cloves
  • 300mls cream whipped
  • Put the rhubarb, Sugar, Cloves, Lemongrass and water into a stainless steel saucepan.
  • Bring to boil then reduce heat and simmer gently until the rhubarb is mushy.
  • Allow to get very cold, or put it into the freezer to chill for 10/15 minutes.
  • Whip the cream then fold in the cold rhubarb mixture.
  • Pour into nice wine or martini glasses to serve
  • Top with a leaf of sweet geranium or lemon balm
  • If liked serve shortbread biscuits on the side or sprinkle with chopped pistachio nuts

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