Rhubarb fool with shortbread biscuits
The combination of rhubarb and strawberries always tastes like summer to me.
- 350g (12oz) red rhubarb, cut into chunks
- 175g (6oz) sugar
- 225ml (8fl.oz) cream
- 225g (8oz) strawberries, sliced-optional but I love them in this..
- Put the rhubarb into a saucepan with the sugar and cook on a gentle heat stirring very regularly for about 20 min, until soft, stir vigorously with a wooden spoon to mash up the rhubarb. Allow to cool completely. Meanwhile whip the cream and slice the strawberries. When the rhubarb is cold, gently fold in the whipped cream and the sliced strawberries. Delicious served with Jane’s biscuits.
**NOTE: Without the strawberries any leftover fool will freeze really well, for a quick rhubarb ice cream
Makes about 25
These are incredibly simple gorgeous biscuits; do make sure the butter is nice and soft. I always have this recipe in my head in Imperial measurements as it is just 2, 4, and 6
- 175g (6oz) plain flour
- 110g (4oz) soft butter
- 50g (2oz) sugar
- Preheat the oven to 180c/350f/gas4.Put the flour into a mixing bowl, rub in the soft butter, add the caster sugar and bring the whole mixture together to form a stiff dough.
- Do not add any water!!!
- Roll the dough out to about 1/ 2 cm thickness and cut into shapes, place carefully on a baking tray and cook in the oven for 6-10mins, until pale golden.
- Take out, and cool on a wire rack.
**NOTE: This is such a versatile biscuit recipe, add ground cinnamon for cinnamon biscuits, ground ginger, lemon rind, etc…Children love experimenting with these, Xmas tree shapes, pigs, cows, etc…
**NOTE: Of course this can be made in a food processor too, just stop the machine as soon as it comes together, otherwise it will toughen.