Rhubarb Fool

1. 1

   Combine rhubarb, sugar and 1 tbsp water in a large saucepan. Cover and bring to a boil. Reduce heat and cook for 5 mins or until rhubarb is pulpy. Transfer to a large heatproof bowl. Set aside for 1 hour to cool completely.

2. 2

   Using an electric mixer, beat cream, powdered sugar and rose water to stiff peaks in a medium bowl. Using a large spatula, fold cream mixture into rhubarb mixture until just combined.

3. 3

   Spoon mixture into 6 serving glasses and chill for 1 hour. Decorate with wafer cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.