We were so late back from town that Karl had to give James his dinner and get him ready for bed while I got supper ready for the rest of us. Luckily I'd made a pudding earlier in the day, so I quickly assembled a Kedgeree, nipping upstairs to feed James and settle him for the night while the rice was cooking. In spite of being somewhat 'thrown together' it was very much enjoyed by all three of us. We followed the kedgeree with Rhubarb Fool (made with rhubarb picked from the garden only this morning) and some shortbread biscuits.
500g rhubarb, washed and dried
150g vanilla sugar
Put the rhubarb and sugar in a ovenproof dish, cover with foil and bake at 180°c, for 45 minutes. Strain off the juices and boil down to about 125ml. Purée the strained rhubarb, then set this, and the reduced syrup, aside to cool completely.
300ml double cream
Whip the cream until thick. Fold in the fruit (actually, it's a vegetable, but who cares) purée, then drizzle the syrup over.
Serve the fool in individual bowls or one big one, as you like. Use glass serving dishes if you can, so that you can see the pink swirly beauty of it all. Shortbread biscuits to go with are a must for us.