Fruit fools are an old fashioned creation tat taste equally as good today as when our grandmothers made them. The tartness of the rhubarb seems to enhance the sweetness of the berries in the creamy custard. A delectable treat on a warm summer's day.

Ingredients

• 500 grams rhubarb, washed and trimmed
• 2 tblsp water
• 6 tblsp caster sugar
• 1¾ cups full cream milk
• 3 tblsp custard powder
• 300 mls cream
• 3 cups blueberries, raspberries or strawberries, or a combination

Method

1. Cut the rhubarb into 1cm slices and poach in the water and sugar for 8 to 10 minutes or until tender.
2. Blend the custard powder with half cup cold milk. Heat the remaining milk in a saucepan until it reaches scalding point. Stir in the poached rhubarb and syrup, cover and cool then chill.
3. While stirring the hot milk, pour in the cold custard mixture and continue stirring over a low heat until the custard thickens.
4. Whip the cream until forms soft peaks. Lightly crush half the fresh berries with the back of a fork.
5. Fold the cream and berries into the cold rhubarb custard. Spoon into individual glasses, and refrigerate until ready to serve.