Spring Rhubarb Fool with Pistachios

Ingredients

 * 1 lb forced rhubarb (trimmed weight)
 * 3 green cardamon pods
 * 6 oz sugar
 * 1/2 pt double cream
 * 1 oz shelled pistachios

Directions

 * 1) Cut the rhubarb into 1 " lenghts.
 * 2) Slit the cardamon pods and extract the black seeds.
 * 3) Crush.
 * 4) Put the rhubarb, cardamon seeds and sugar in a pan and cook, covered, over a fairly low heat for a few minutes until he juices begin to run.
 * 5) Raise heat and simmer for 2-3 minutes until the rhubarb is tender.
 * 6) Scoop out the rhubarb and boil juice hard until reduced by half.
 * 7) Turn off the heat and cool.
 * 8) Pour boiling water over the pistachios and leave for 30 seconds.
 * 9) Drain and rub off skins.
 * 10) Spread out on a baking tray and dry in an oven at 140 C Gas 1 for 5-10 mins.
 * 11) Chop.
 * 12) Whip the cream until it holds its shape.
 * 13) Fold in the cooked rhubarb and juices and 2/3 rd of the chopped pistachios.
 * 14) Spoon into individual bowls and scatter with the remaining nuts.