Inside these incredible four-bedroom new builds in the heart of Ranelagh, on the market from €1.65 million
Inside these incredible four-bedroom new builds in the heart of Ranelagh, on the market from...

Lauren Heskin

‘It was devastating’: Ellen DeGeneres, toxic work environments and a too-late apology
‘It was devastating’: Ellen DeGeneres, toxic work environments and a too-late apology

Jennifer McShane

Need some light relief? Here are some of our favourite dogs photographed in IMAGE Interiors
Need some light relief? Here are some of our favourite dogs photographed in IMAGE Interiors

Lauren Heskin

Life-changing stories: ‘Guide dog Nina is my guardian angel. She shows me the way’
Life-changing stories: ‘Guide dog Nina is my guardian angel. She shows me the way’

Amanda Cassidy

What to bake this weekend: Raspberry and lemon swirl rolls
What to bake this weekend: Raspberry and lemon swirl rolls

Shayna Sappington

‘When I menopaused I got no support, no guidance. Every bit of help I got, I got it myself’
‘When I menopaused I got no support, no guidance. Every bit of help I got,...

Helen Seymour

Reeling in the year: The 10 viral lockdown-defining moments that restored our faith in humanity
Reeling in the year: The 10 viral lockdown-defining moments that restored our faith in humanity

Sarah Finnan

Image / Editorial

Serve up a Stunning Summery Rhubarb Fool


by IMAGE
31st May 2015
blank

Serve up a Stunning Summery Rhubarb Fool

A classy, classic summer dessert courtesy of our grow-your-own foodie expert Lesley Tumulty…

Rhubarb fool
Serves 4

YOU WILL NEED
* 900g rhubarb, trimmed and coarsely chopped
* 310g caster sugar
* grated rind of 1 small orange
* 350ml double cream

METHOD
1 Preheat the oven to 190?C/375?F/gas mark 5. Mix together the rhubarb, sugar and orange rind in an ovenproof dish, cover and bake for 45 minutes to 1 hour, or until the fruit is completely soft. Do not add water.
2 Drain in a colander and reserve the juice.
3 Pur?e the fruit until totally smooth, then chill the reserved juice and the pur?e until very cold.
4 Whip the cream in a large chilled bowl until the whisk forms ribbons.
5 Carefully fold in the pur?e and some of the juice so the mixture is streaked, like raspberry ripple ice cream.
6 Pour into some pretty glass dishes.

Photography: Doreen Kilfeather

Love this? Now check out five Irish foodies to follow on Instagram.

@LesleyTumulty for @Image_Interiors