Twelve ounces of rhubarb – do I weigh it?
Two ounces of caster sugar – is that the same as castor oil?
One orange, juice only – what shall I do with the pith and the pips and the peel?
Water – A thimbleful, a glass, a river?
A quarter of a pint of cream, whipped up - on the spur of the moment?
One egg white, beaten until peaked – How do I know when I’ve peaked?
Place the rhubarb, sugar, orange juice
and enough water to cover the rhubarb in a medium saucepan
with which I am going to hit you.
Boil rapidly until rhubarb is soft as your head.
In a bowl, fold the egg white
into the whipped cream
while I scream loudly as you ask what fold means.
When the rhubarb is soft (as your head),
fold it in to the egg white and cream mixture
as I scream. Reserve a little rhubarb for decoration.
Spoon the resulting mixture over the fool
and top with a tall dessert glass.
Aim the reserved rhubarb from a distance,
discard and start again with a new recipe.
(comment on this poem)