Spring Rhubarb Fool with Pistachios

Trim and chop 400g of fresh rhubarb into roughly 2cm pieces, then place in a medium saucepan with 100g of sugar and 2 tablespoons of water.

Cook the rhubarb over medium heat, stirring occasionally, until it has completely broken down into a soft, jammy compote. Remove from heat and allow to cool completely to room temperature.

Once cooled, transfer the rhubarb compote to the refrigerator to chill thoroughly so it does not melt the whipped cream when folded in.

Pour 300ml of cold double or heavy cream into a large chilled bowl and whip with an electric mixer or whisk until it holds soft, billowy peaks. Do not over-whip.

Taste the chilled rhubarb compote and adjust sweetness with a little extra sugar if desired, then spoon two-thirds of the compote into the whipped cream.

Using a large spatula, gently fold the rhubarb into the cream with slow, sweeping motions, leaving attractive pink streaks rather than fully combining to a uniform color.

Spoon the fool into individual serving glasses or bowls, then drizzle the reserved rhubarb compote over the top of each portion.

Scatter a generous handful of roughly crushed toasted pistachios over each serving and refrigerate for at least 20 minutes before serving to allow the fool to set slightly.