Passion ate the what? Please excuse the pun, I couldn't help myself.

This recipe showcases some of WA's finest food suppliers.

'PASSION ATE' THE RHUBARB FOOL

Serves 4

600g rhubarb, cut into chunks
3 tbsp honey (I used Beez Neez)
2 tsp orange blossom water
150ml double cream
150ml mascarpone
2 egg whites, whipped to a soft peak

1 jar Passion Ate (passionfruit preserve)

Place the rhubarb, honey and orange blossom water into a pan, cover with a lid over low heat. Cook for 8-10 minutes until tender. Set aside to cool.

Whip the double cream and then fold in the mascarpone and egg whites. Reserving 4 tbsp of the rhubarb, then spoon three quarters of what is left into four serving glasses, fold the last quarter into the cream.

Spoon half the cream mixture into the glasses to make a second layer. Spoon some passionfruit preserve on top, and then another layer of the cream.

Finish with a spoonful of rhubarb and more preserve.