Terry's Welsh Rhubarb Fool

2.6/5 rating (5 votes)
  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 10 mins
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Terry's Welsh Rhubarb Fool

This is a different way of serving fool. I rather like the way of serving fools this way; also you are adding a little texture by using Savoy fingers.


  • 600g main crop rhubarb, washed and cut into 2cm pieces
  • 85g light soft brown sugar
  • juice 2 large lemons
  • 1 vanilla pod split
  • 2 packets Savoy fingers
  • 575mls lightly whipped double cream
  • 600mls thick custard (made from custard powder, and chilled well

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  • Cook the rhubarb in a stainless steel saucepan with the lemon juice.
  • Cook until the rhubarb is softened and thick and pulpy. Cool completely remove the vanilla pod, squeeze out the vanilla seeds.
  • The rest is relatively easy, line the large tea mugs, trifle bowls or tumblers with cling film, wet the inside of the mugs first it's a lot easier.
  • Then line with sponge fingers.
  • Mix equal quantities of cream, custard and rhubarb together carefully then fill up the 6-8 mugs, tap down, cover and chill well. Best overnight.
  • Turn out by gently pulling the cling film and the fools will slide out. Serve with a little rhubarb sauce.