Beaten egg white gives Antony Worrall Thompson’s rhubarb-blushed fruit fool mouth-watering billowy peaks.
Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
In a bowl, fold the egg white into the whipped cream.
When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.
Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
