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Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft. In a bowl, fold the egg white into the whipped cream. … Reserve a little rhubarb for decoration. Spoon the resulting fool into a tall dessert glass.
good post,thank you
Hi, thanks for this
can we use other flower waters?
Thank you so much for the wonderful recipe.
Hi Sally, my dad–rhubarb’s biggest fan–made this dessert for the family last night. It was so good! Thank you so much for the recipe. Absolutely love it.
Sounds delicious. I would skip the rosewater (tastes like soap to me). The market today in Carcassonne had lots and lots of rhubarb.