We’re back behind the pass for another helping of of PIG Tales: in the Kitchen – our YouTube series where our chefs share simple, seasonal dishes you can rustle up at home.
In this episode, Head Chef Andy at THE PIG-at Bridge Place is getting into pudding mode – and this one’s a real classic. He’s rustled up a proper Rhubarb Fool, using punchy pink Myatt’s Farm rhubarb, soft whipped cream, and good old-fashioned Birds custard. Light, floral, and just the right amount of tart.
And while Andy’s keeping it all about the fool in the kitchen, we’ve included a little bonus in the recipe below – a batch of buttery shortbread biscuits, perfect for making ahead and serving on the side. Pig-shaped, of course.
This one’s easy to prep ahead, perfect for summer entertaining, and best served chilled on a warm day.
Fancy trying it yourself? Scroll down for the full recipe – and don’t forget to catch Andy in action over on our YouTube channel!
Ingredients:
For the Rhubarb Fool
- 500g double cream
- 500g Birds Custard (ready-made)
- 500g rhubarb (fresh or forced)
- 75g grenadine
- 50g caster sugar
- Juice of ½ lemon
- 1 tbsp rosewater
For the Shortbread
- 250g unsalted butter, cubed
- 125g caster sugar
- 125g cornflour
- 250g plain flour
- Extra caster sugar, for sprinkling
Method:
Start with the Rhubarb Fool
- Prep the rhubarb by chopping it into 1cm pieces.
- In a saucepan, combine the rhubarb, grenadine, sugar, lemon juice, and rosewater. Add just enough water to barely cover the rhubarb – around 100ml. Bring to a gentle simmer and cook for 10–15 minutes until the rhubarb is soft but still holds its shape. Stir gently and occasionally.
- Let it cool, then chill the mixture in the fridge.
- Whip the double cream until it holds stiff peaks. Fold in the custard gently, then fold through the chilled poached rhubarb. Spoon the fool into glasses and refrigerate for at least 4 hours – overnight is even better.
Now for the Shortbread
- In a stand mixer, combine the butter, sugar, cornflour, and flour using the paddle attachment until the mixture resembles fine breadcrumbs. Bring it together with your hands into a smooth dough.
- Shape it into a ball, wrap in cling film, and chill in the fridge for 2 hours.
- Once chilled, roll the dough out to about ½ cm thick on a floured surface. Cut into shapes – we love using a pig-shaped cutter for a bit of whimsy, but any shape will do.
- Bake at 150°C for 10–12 minutes until just golden. While still warm, sprinkle with caster sugar. Let them cool completely on the tray.
Serve your chilled rhubarb fool with or without the shortbread – either way, it’s a creamy, fruity, floral finish that celebrates the season.
Watch the full episode of PIG Tales: in the Kitchen to see Andy whip this one up from scratch – watch it now on YouTube here!
