Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, rhubarb fool. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve. This iconic British summer dessert is a light and dreamy recipe to celebrate rhubarb season: Rhubarb Fool.
Rhubarb fool is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Rhubarb fool is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook rhubarb fool using 5 ingredients and 4 steps. Here is how you cook 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
- Take 1 vanilla pod, divided in half
- Get 300 ml (1 1/4 cup) double cream
- Prepare a few drops of rose water
Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold. Just before serving, in a large bowl, whip cream until soft peaks form. Bring to a boil and add the rhubarb.
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.
Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Put aside and allow to cool. Drain some of the juice and keep for serving. I now find that lusciously thick genuine Greek yoghurt makes the best fruit fool of all, as it allows the full flavour of the fruit to dominate.
So that is going to wrap it up for this special food rhubarb fool recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
