Fruit fools are the epitome of British summer desserts. For this one, Laura at Lahloo Pantry combined the flavours of rhubarb and Lahloo Rosebud tea with a hint of vanilla. The result is as fabulous as it sounds (and it looks incredibly pretty too!).
- 500g rhubarb
- 150g (in volume) caster sugar
- 150ml water
- 1 vanilla pod
- 1 tbsp Lahloo Rosebud tea
- 150ml double cream
- 1 tsp vanilla sugar
- 1/2 to 1 tsp rose essence
Place the caster sugar, the water, the crushed rosebuds and the split vanilla pod in a saucepan. Bring it to the boil and let it simmer for 5 mins. Tip in the rhubarb, chopped into 3cm slices, and simmer for 2-3 mins until the rhubarb is cooked through, but don’t overcook it as it will go mushy. Let it cool down.
Place cream, vanilla sugar and rose essence in a bowl. Whip it until it’s soft. Do not overwhip.
Gently fold through rhubarb, using a straining spoon to drain most of the syrup. Fold into the cream and then spoon into glasses, drizzling over the syrup.
It can be kept in the fridge for 1-2 hours before serving. Enjoy!