Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, rhubarb fool. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The Rhubarb Recipe Page - savoury recipes. Make this rhubarb fool for a quick and easy dessert. There's no fool like a rhubarb fool, and now is the time for it.
Rhubarb fool is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Rhubarb fool is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook rhubarb fool using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb fool:
- Take 400 g (1 lb) rhubarb, trimmed and chopped roughly
- Prepare 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
This is arguably the finest British summer dessert. Are you a custard fool, a cream fool, or some other kind of fool entirely? Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite!
Instructions 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. Fold in the rhubarb so the mix is swirled pink. Spoon the mix on top of the shortbread, then spoon the rest of the cream around. Rhubarb Fool is an easy seasonal recipe made with billow sweet whipped cream, sweet-tangy rhubarb compote drizzled with rhubarb liquid.
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