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Rhubarb, strawberry and candyfloss fool

  • 4-6
Rhubarb, strawberry and candyfloss fool

Here, my favourite fruit combination of rhubarb and strawberry is kicked into heaven with a dose of lolly-pink candyfloss syrup.


  • ¾ cup sugar
  • 1 cup water
  • 500 grams rhubarb, washed and chopped
  • 250 grams strawberries, hulled
  • 2 cups cream
  • 2 tablespoons candyfloss syrup
  • 4-8 extra strawberries, diced
  • about 4 tablespoons extra candyfloss syrup


  1. Stir ½ cup of sugar with the water in a saucepan over a low heat until sugar has dissolved. Add rhubarb and poach gently for 5-8 minutes or until tender. Add strawberries, turn off the heat and stand until cool. Sieve to make a very smooth puree. Taste and sweetened with remaining sugar if necessary. The puree should be sweet.
  2. Whip the cream and candyfloss syrup together to form firm soft peaks; do not over-whip. Swirl the fruit puree and half the whipped cream together.
  3. Put the diced strawberries into the base of serving glasses and spoon over a little candyfloss syrup. Top with the fruit cream and remaining cream.

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