Rhubarb Lemon Fool

• 1 12 lbs rhubarb
• 1 lemon, zest of
• 12 cup water
• 12 cup brown sugar
• 12 cup icing sugar
• 1 cup creme fraiche
• 1 cup mascarpone cheese
• 4 tablespoons white chocolate, shaved
• 1 lemon, juice of
• 1 glass sweet wine (optional)

1. Wash and trim Rhubarb.
2. Cut into 1-inch chunks.
3. Put in a sauce pan with water, sugar and lemon zest.
4. Cover and cook till pulpy, about 10 minute.
5. Strain through a sieve and reserve juices for Lemonade.
6. Allow pulp to cool down.
7. Add icing sugar to Mascarpone and whisk together.
8. Gently fold in creme fraiche and 1/2 the Rhubarb.
9. Put remaining rhubarb in dessert glasses and spoon fool mixture on top.
10. Chill 3 hours in fridge.
11. Serve with chocolate shavings on top.
12. Rhubarb Lemonade:.
13. Pass the juice trough a fine sieve and add the lemon juice.
14. Taste add more sugar if necessary.
15. Add the sweet wine if using.
16. Chill.
17. Serve in chilled glasses with Fool.

rhubarb, lemon, water, brown sugar, icing sugar, creme fraiche, mascarpone cheese, white chocolate, lemon, glass sweet wine

Taken from www.food.com/recipe/rhubarb-lemon-fool-230539 (may not work)