Jersey Clotted Cream and Rhubarb Fool

A classic British fool featuring tart stewed rhubarb layered with rich Jersey clotted cream and buttery shortbread crumble, highlighting the best of Jersey's local produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

7520 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.44/serving

Season:

🌸 Spring

Meal Type:

Dinner•Snack•Dessert•Bread

Cuisine:

Jersey•British

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gRhubarb(Fresh, locally grown, trimmed and chopped into 1-inch pieces)

£2.50

100gCaster Sugar(Adjust to taste based on rhubarb tartness)

£0.60

1teaspoonOrange Zest(From one medium orange)

£0.10

2tablespoonsOrange Juice(From one medium orange)

£0.15

250mlJersey Clotted Cream(Chilled)

£3.50

50mlDouble Cream(Optional, to lighten the clotted cream if desired. If not using, increase the clotted cream by 50ml.)

£0.40

100gJersey Butter(Cold, cubed)

£1.50

150gPlain Flour

£0.15

50gCaster Sugar(For the shortbread)

£0.60

25gJersey Royal potatoes(Cooked, cooled and finely mashed - adds a subtle sweetness and tender crumb)

£0.25

Total Cost

£9.75

£2.44 per serving

Instructions

1.
**Stew the Rhubarb:** In a saucepan, combine the rhubarb, sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the rhubarb is soft and broken down, about 15-20 minutes. Let cool completely.
2.
**Make the Shortbread:** Preheat oven to 180°C (160°C fan/ Gas Mark 4). Line a baking sheet with parchment paper.
3.
Rub the cold Jersey butter into the plain flour until the mixture resembles breadcrumbs. Stir in the caster sugar and mashed potato until it comes together as a dough.
4.
Gently knead the dough until smooth. Roll out on a lightly floured surface to a thickness of about 5mm. Cut into desired shapes (e.g., small rectangles or rounds) using a cookie cutter.
5.
Place the shortbread pieces on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden brown. Let cool completely on the baking sheet before crushing.
6.
**Prepare the Clotted Cream:** Gently whip the Jersey clotted cream (with double cream if using) until slightly softened but still holding its shape. Be careful not to overwhip.
7.
**Assemble the Fool:** In individual serving glasses or bowls, layer the stewed rhubarb, crushed shortbread, and clotted cream. Repeat layers until the glasses are full, finishing with a layer of clotted cream.
8.
Chill for at least 30 minutes before serving to allow the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (325g)

7520 kcal / 31462 kJ

Carbs

430g

165% of RDA

Fat

614g

877% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

28 g

93% of RDA

Sugar

250 g

278% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

380 g

1900% of RDA

Chef's Tips

For a more intense rhubarb flavor, let the rhubarb macerate with the sugar and orange zest for an hour before cooking.

You can add a splash of elderflower cordial to the rhubarb while cooking for a floral note.

Garnish with a sprig of mint or a few extra pieces of crushed shortbread before serving.

If the rhubarb is very tart, add a touch more sugar to taste.

For a lighter fool, you can substitute some of the clotted cream with Greek yogurt.

Cooking Equipment

Saucepan

Baking sheet

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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