Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, rhubarb fool. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rhubarb fool is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Rhubarb fool is something that I have loved my whole life.
The Rhubarb Recipe Page - savoury recipes. There's no fool like a rhubarb fool, and now is the time for it. Rhubarb fool and stem ginger biscuits.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rhubarb fool using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb fool:
- Get 400 g (1 lb) rhubarb, trimmed and chopped roughly
- Take 100 g (1/2 cup) caster sugar plus 1 tsp
- Get 1 vanilla pod, divided in half
- Get 300 ml (1 1/4 cup) double cream
- Make ready a few drops of rose water
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Rhubarb fool is a classic British dessert made from cooked, sweetened fruit folded into whipped cream.
Steps to make Rhubarb fool:
- 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.
Alternative to the Classic Rhubarb Fool. There are two classics to this famous dessert, made with rhubarb or with gooseberries. These two fruits work so well in this context as they have a slightly sour. Rhubarb Fool is an easy seasonal recipe made with billow sweet whipped cream, sweet-tangy rhubarb compote drizzled with rhubarb liquid. Today's Fruit Fools are made with cooked or raw fruit that has been puréed or mashed, sweetened, chilled, and then folded into whipped cream.
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