Rhubarb and Orange Fool

|This is also known as Spring Fool. The rhubarb can be mixed with other fruit pulps such as apple plum gooseberry and raspberry. |rhubarb|450g rhubarb cut into short lengths1 grated orange rind¼ teaspoon ground ginger2.5 cinnamon stick25g unsalted butter125g castor sugar250ml double cream1 tablespoon orange liquer optional|Put rhubarb in saucepan with orange rind ginger cinnamon butter and sugar.Cook over a gentle heat stirring till soft. Leave to simmer till most of the liquid has evaporated.Remove the cinnamon stick and pass through a sieve. Leave to go cold.Whip the cream with the liquer if using till thick enough to hold its shape.Fold in the cold rhubarb pulp lightly to give a marbled effect. Taste and add more sugar if necessary.Spoon into a glass bowl and chill till serving.|45.00 minutes|4|Farmers Girl Kitchen