rhubarb fool custard ,cream or both?

[hamsterqueen]

Ok I;m confused now, the thing with t'internet is you get so many answewrs the brain becomes addled!

Just stewed my rhubarb and whipped the cream, add custard as well or just cream?

and presumably I have to let teh rhubarb cool?

I blame my age, can;t seem to make a decision however hard I try!

[Farmer_Gyles]

i always thought fool had cream and yoghurt, not custard .... but who cares? just enjoy it!

[hmk]

Traditionally you can have either cream or cream and custard (it would have been 'proper' custard, not from a packet). Those less well off probably would have stretched the cream with custard. Yogurt wasn't widely eaten or made in the UK before the 1960's, I don't think.
But I second Farmer Gyles- whatever you like! It sounds delicious! (And it's too late now, but yes, cool the fruit).

HMK

May now have to buy some cream on the way home from work...

[hamsterqueen]

It was just cream in the end and it was gorgeous!

Saved the pot of custard for crumble!

[Alison]

Mum always made it just with custard, mixed it all together hot and then chilled it before eating. Not had it in years though so may make some this weekend.

[Rossa]

Have it any way you like....and the rhubarb...lol. It's just personal taste.

If you mix cooked and cooled rhubarb with the custard (tinned is fine, like Ambrosia) and add whipped cream it freezes beautifully into an icecream. You don't need a machine and you don't need to stir it from time to time. Just leave to freeze.

Either equal parts fruit/custard/cream, or to taste. If you want to spice it up chop up some stem ginger, the stuff you buy in a jar in syrup and stir that into the mix as well.

Same goes for any other fruit, as a puree, compote (puree with bits) or even jam/preserve. I also use lemon curd but don't use the custard as it's made with eggs etc just like a custard anyway. So just a jar of lemon curd or homemade if you make it and whipped cream. If you want to get a bit fancier add crushed meringues to it.

Can recommed Delia's lemon curd recipe. It's foolproof cos she uses a bit of cornflour so won't curdle. deliaonline.com

If icecream is a bit hard when you get it out to serve, microwave for 30 secs or get out half an hour before you want to eat it. To make it like a soft scoop icecream get some liquid glucose from the chemist and add a tablespoon to the mix. It's just a form of sugar, colourless and tasteless. For any grownups out there adding alcohol (spirits) to icecream also keeps it softer as it doesn't freeze unless at a much lower temp than most freezers go to.

So rock on with the Rum and Raisin is what I say....
__________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer