Rhubarb fool is a very spring dessert — cold cream, bright fruit, and those soft pink ribbons that appear as the rhubarb folds through. The rhubarb is roasted until tender and gently tart, finished with a touch of rose, then stirred through softly whipped cream. As the fruit meets the cream it leaves streaks of blush and small pieces of rhubarb throughout. Spooned into glasses and finished with a little of the ruby syrup, it’s cool, creamy, and lightly floral.
Print
Rhubarb Fool
Description
Serves 4–6
Ingredients
Rhubarb
3 cups (400g) rhubarb, cut into 1½-inch pieces
1/2 cup (100g) granulated sugar
1 teaspoon lemon juice
Pinch salt
¼ teaspoon rose water
Cream
1½ cups (360 ml) heavy cream
1 tablespoon powdered sugar, sifted
Seeds from ½ vanilla bean (optional)
Instructions
- Preheat the oven to 350°F.
- Place the rhubarb in a shallow baking dish. Sprinkle with the sugar and salt and toss gently.
- Cover the dish tightly with foil and roast for 12 minutes.
- Remove the foil and roast another 8–10 minutes, until the rhubarb is tender but still holding its shape.
- Transfer the rhubarb pieces to a bowl with a slotted spoon. Pour the juices into a small saucepan and simmer 2–3 minutes until lightly syrupy.
- Stir the lemon juice and rose water into the warm rhubarb. Let cool completely.
- In a chilled bowl whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Lightly crush about one third of the cooled rhubarb. Fold the rhubarb gently into the cream so you keep distinct ribbons and pieces of fruit.
- Spoon into glasses and drizzle with a little of the reduced rhubarb syrup. Chill about 1 hour before serving.
Leave a Reply