Fool is a quintessential old English dessert that summons up bygone eras. Whether it's gooseberry or blackberry or rhurbarb. Taking its name from the French ‘foule’ to press, this frothy mixture of sieved fruit and cream never fails to please. It’s wonderful using strained frozen berries by simply folding through whipped cream with a dash of castor sugar.
As Felicity Loake for the Guardian explains, there’s many ways to make a rhubarb fool.