Rhubarb fool. Rhubarb fool and stem ginger biscuits. This rhubarb fool will go down a treat as your dinner party finale. There's no fool like a rhubarb fool, and now is the time for it.
The Rhubarb Fool is in fact me, Jennifer Raffle. A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Rhubarb fool is a classic British dessert made from cooked, sweetened fruit folded into whipped cream. You can have Rhubarb fool using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Rhubarb fool
- Prepare 400 g (1 lb) of rhubarb, trimmed and chopped roughly.
- You need 100 g (1/2 cup) of caster sugar plus 1 tsp.
- It’s 1 of vanilla pod, divided in half.
- You need 300 ml (1 1/4 cup) of double cream.
- Prepare a few of drops of rose water.
To date rhubarb and strawberries are the only edible things I've managed to grow. This will be saved to your scrapbook. You can also add it to one of your existing cookbooks. Alternative to the Classic Rhubarb Fool.
Rhubarb fool instructions
- Preheat the oven to 190°C/375F/gas 5. Scrape the seeds from half the vanilla pod and mix into the sugar. Place the rhubarb in an ovenproof dish; add the sugar as well as the scraped two halves of the vanilla pod. Cover tightly with foil and bake for 45 minutes..
- Tip the rhubarb into a sieve placed over a bowl or a pan to reserve the juice. Discard the vanilla pod. Whizz the rhubarb in a blender to a smooth puree. Simmer the collected juice in a small saucepan until reduced and syrupy, about 10 minutes. Pour it into a small jug or a bowl and cool completely..
- Whip the double cream until soft peaks – don’t over whip or it will be too stiff. Stir the rose water into the rhubarb puree and fold the puree into whipped cream..
- Chill for at least half an hour, then spoon into serving bowls or shot glasses, drizzle with the syrup and serve. A shortbread or a ginger biscuit will go well with the fool..
There are two classics to this famous dessert, made with rhubarb or with gooseberries. Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Be the first to review this recipe. Found this in Taste of Home magazine and with rhubarb soon to be in season wanted to save it here.