BEAUTIFUL BRIGHT PING, FORCED RHUBARB makes a delicious creamy fool. Lightly stew the fruit with vanilla and sugar, allow to cool, then marry with a delicate custard. The rhubarb stems break down easily when heated, so cook for less time if you prefer the fruit to hold its shape and have a firmer texture.

SERVES 4-6

500g rhubarb
75g soft light brown sugar finely grated zest and juice of 1 orange 1 vanilla pod, stil open

CUSTARD
150ml whole milk
250ml double cream
50g caster sugar6 large egg yolks

Preparation:

Cut the rhubarb stems into short lengths and place in a saucepan with the brown sugar, orange zest and juice. Add a splash of water and scrape the seeds from the vanilla pod into the pan, using the tip of a knife. Place over a high heat. When the liquid begins to bubble, lower the heat and simmer gently for 8-10 minutes or until the rhubarb is tender. Remove from the heat and allow to cool completely, then chill.

Now make the custard, following my guide ( on the preceding pages). Pour into a chilled bowl and allow to cool, stirring every so often to prevent a skin from forming. Chill until needed.

When ready to serve, lightly fold two-thirds of the chilled rhubarb through the chilled custard. Drop a small spoonful of rhubarb into each serving glass, then top eith the rippled fool. Spoon the remaining rhubarb on top and serve straight away.