Rhubarb Fool

Many visitors to our garden admire our rhubarb beds and we are often asked why our plants have such red stalks whereas their stalks are more often than not green. Sadly most rhubarb plants sold in the big box stores, gardens centres and chain stores are raised from seed. Whilst this means the plants are cheap to buy they will more often than not produce poor plants.

Commercial rhubarb growers grow plants from crown divisions of good varieties which are guaranteed to give beautiful glossy red stalks.

Rhubarb crowns need to be planted with their tops just above soil level 90cm apart in well prepared garden beds with adequate humus content. It’s common practise not to pick any stems during the first year after planting.

Warning Rhubarb leaves are toxic and should never be eaten ever.

My grandchildren love rhubarb fool which is made as follows

Wash half a dozen rhubarb stems and cut them into 2-3 cm lengths

Put in saucepan with a tablespoon of water

Add plenty of sugar

Bring to boils and simmer until very soft

Let the rhubarb cool and puree it with a food processor

Whip a cup full of cream until it just peaks

Fold the cream into the rhubarb

Spoon into individual small bowls or glasses and place in the fridge

Serve when cold with an almond bread biscuit or crumble ginger nut biscuits on top