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Strawberry Rhubarb Fool

  • 450g of fresh rhubarb, cut into chunks
  • 220g sugar

  • 220g strawberries
  • 2 tablespoons water
  • 300ml softly whipped cream

Place the rhubarb into saucepan with the sugar and water. Stir well, then cover it and bring it to the boil. Simmer until soft (about 20 minutes). Stir well with a wooden spoon until the rhubarb dissolves into a mush. Allow to cool. Mash the strawberries in a separate bowl, and add it to the rhubarb. Fold in the softly whipped cream.