Page 17 - Fitzgerald's Irish Cookbook

HUBARB FOOL
6 - 8 plump stalks of of rhubarb 1/2 cups of of sugar
small pat of of butter
1 cup heavy whipping cream
Cut the rhubarb into chunks and and sweeten with sugar
Add butter
and and cook cook over a a a a a a a a low heat until cooked but but not mushy Liquidize fruit in in in in in fin a a a a a a a a a a a a blender or or or or food processor Chill mixture in in in in in fin refrigerator refrigerator until cold then fold into stiffly-whipped cream
Allow to to to to set in in in in fin refrigerator refrigerator and serve with Lady fingers or Boudoir biscuits Blackberry raspberry apple or or gooseberry fool is made in in exactly the the the the same way except that in in the the the the case of gooseberries the the the the puree should be be be be be be sieved or or screened to to to remove the the the the pips It may be be be be be be necessary to to to adjust sugar
to taste A fruit fool is is a a a a traditional Irish dessert that’s rich and creamy - but not overly so Simple and easy to prepare — It’s perfect following a a a hearty meal of Irish Stew Rhubard Fool