Rhubarb and Custard Fool
Tart roasted rhubarb folded through chilled custard and whipped cream for a light, creamy pudding.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min + chilling
- LevelEasy
- Costabout £1.23 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Put the rhubarb in a baking dish with the sugar, orange zest and juice. Toss and cover with foil.
- 2
Roast for 20 minutes until the rhubarb is soft but still holds its shape. Leave to cool completely, then drain off any excess syrup and keep it.
20 min - 3
Whip the cream with the vanilla to soft peaks.
- 4
Use your ready made egg custard (creme anglaise, see the base recipe), chilled. Fold it gently into the cream until just combined.
- 5
Crush half the rhubarb lightly with a fork and fold it through the cream, leaving ripples. Spoon into four glasses and top with the remaining rhubarb.
- 6
Chill for 1 hour and drizzle with a little of the reserved syrup before serving.
60 min
Tips
- Pick pink forced rhubarb in early spring. It is sweeter and softer than the thicker outdoor stems and cooks faster.
- Do not stir the rhubarb in hard. Ripples look better and keep a mix of tart and creamy bites.
- Fold the custard and cream gently so the fool stays light.
Storing and freezing
Keep covered in the fridge for up to 2 days. Do not freeze.
Questions
Can I use frozen rhubarb?
Yes. Roast it straight from the freezer for 25 minutes, then drain well so the fool does not go watery.
Is this fool gluten free?
Yes. The custard base, rhubarb and cream contain no gluten. It is vegetarian and nut free but includes egg and dairy.
Can I use shop bought custard?
You can, but real egg custard sets slightly softer and tastes richer. Use cold ready made custard if you are short on time.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.