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Rhubarb Fool

Wash and, if necessary, peel the rhubarb, and cut it up into small pieces. Put sufficient for use into a jar which has a closely-fitting lid, with as much sugar as will be required to sweeten it. Set this jar in a saucepan of boiling water, and keep it boiling until the fruit is quite soft. Rub it through a sieve with the back of a wooden spoon, and mix with the pulp as much cream, milk, or thin cold custard as will make it of the consistency of gruel. Taste it, and if not sufficiently sweet, add a little more sugar. Serve cold in a glass dish. Probable cost, 5d. or 6d. per pint if made with milk. Time for boiling, varying with the age of the fruit.