You will need (for two fools):
2 sticks rhubarb
1 tsp honey (runny or set)
1 tsp water
150ml double cream
1 tbsp runny honey
Small handful chopped hazelnuts
A few pieces honeycomb
Chop the rhubarb into inch sized chunks and put into a saucepan with the tsp honey and water. Cook on a medium heat until the rhubarb is soft and most of the water has gone. You do need to make sure it’s quite thick otherwise your fool will be more like a soup. Set the rhubarb aside to cool.
Put a small dry pan over a medium heat and toast the hazelnuts, watching that they don’t catch, then set aside.
In a large bowl whip together the double cream and runny honey until firm. Fold in two thirds of the rhubarb with the hazelnuts and crush in a few bits of honeycomb. Divide the fool into glasses and top with the remaining rhubarb and a few more hazelnuts and honeycomb.
A fool is a funny pudding; it’s so light but also extremely filling. Thanks to all that double cream of course. I love to stew rhubarb in this way and this batch came out particularly green; a nice bit of colourful variation. The hazelnuts added a lovely crunch and flavour, the honeycomb a nice bit of caramel and it made a change to use honey rather than sugar to sweeten it all up. This is one to enjoy outside on a balmy June evening.