Instructions: Line four ramekins with clingfilm. Drain the rhubarb reserving the juice and enough stems (or chunks) to line the ramekins.

Break down the remaining rhubarb with the back of a fork.

Whip the cream into soft peaks.

Fold in the caster sugar and lemon juice then taste.

Add more sugar if necessary then mix in a little of the reserved rhubarb juice to add flavour and colour.

Fold in the mashed rhubarb.

Line the ramekins with the reserved rhubarb stems or chunks then dixide the cream mixture between them.

Place in the freezer on a baking tray until they just begin to freeze (25 to 40 minutes).

Meanwhile make the sugared filo. Layer three sheets of filo brushing with beaten egg between each layer then sprinkle the top layer with icing sugar.

Cut into the desired shape place on a greased baking sheet and bake at 180C/350F/Gas Mark 4 for 5 to 10 minutes until golden brown.

Remove the ramekins from the freezer. Allow to stand far 2 to 3 minutes then run a hot knife around the edge of each and slowly unmould onto plates.

Spoon some of the remaining rhubarb juice around the fool and top with a piece of sugared filo.

Serve.

Serves 4

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