Rhubarb Fool With Cardamom Cream And Pistachios

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Lottie Doof


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1 1/4 pounds of rhubarb, topped and tailed, then sliced into 3/4-inch pieces

1/4 cup superfine sugar

1/2 cup dry white wine

1 vanilla bean, split lengthwise

2 teaspoons rose water

6 green cardamom pods

3 tablespoons superfine sugar

1 cup creme fraiche

1 cup heavy cream

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