Fools are usually made with whipped cream but we used custard made from powder instead – it was cheaper!
250 g rhubarb (about 2 large sticks) chopped into 2 cm chunks
80 g sugar
2 tbs (40g) custard powder
300 ml milk
Few drops of red colour – optional – we coloured everything in the 1970s
2 egg whites whisked to soft peaks
2 glacé cherries
1. Place the rhubarb in a saucepan with a tablespoon of water, cover with a tight fitting lid and cook gently for about 5 minutes until the rhubarb is soft. Drain off excess water.
2. Mix the custard powder with the sugar and 2 tbs milk and stir. Boil the remaining milk in a saucepan (or heat in the microwave – they weren’t in use in the 1970s) and pour onto the custard mixture. Stir until very thick and glossy.
3. Beat the rhubarb and custard together until smooth ( add red colour if you want to) and gently fold in the whisked egg whites.
4. Spoon the fool into a 4 glass sundae dishes. Top each with half a glacé cherry and chill before serving. ( If you are in school, then it gets eaten straight away!)