Rhubarb Fool

350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked

Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.

In a bowl, fold the egg white into the whipped cream.
When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.

Spoon the resulting fool into a tall dessert glass.

Top with the reserved rhubarb and serve.

Cabbage Parcels

These can be made a day in advance and reheated when needed.

Serves 6 persons

1 large cabbage (with big leaves)
6oz long grain rice 175g
2 large onions, peeled and chopped
2 cans mushrooms or 1lb fresh mushrooms 450g
2oz butter 50g
1 1/2 litres tomato juice, vegetable stock or mushroom stock
salt and pepper for seasoning

Slice through the base of the cabbage and cook in lightly salted boiling water until tender. When the leaves are tender, peel off (you may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).

Boil the rice until just tender, drain and place to one side. Fry the onions in the butter until softened, along with the diced mushrooms, mix with the rice and season well. Place a spoonful of the rice mixture in each cabbage leaf and wrap it carefully, folding the ends under like a parcel.

Heat the oven to 400°F/ gas mark 6/200°C. Grease a roasting pan and fill it with cabbage parcels, packing them tightly together. Pour over enough tomato juice, vegetable stock or mushroom stock to cover them, cover and bake in oven for 20 minutes.

Remove cover and bake for another 10 minutes to brown the cabbage parcels lightly.