Rhubarb fool, It Needs prepare 5 Ingredients And 4 Steps

Ok now Easy Tutorial Rhubarb fool The Rhubarb Recipe Page - savoury recipes. There's no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market I like to add a little sour cream to the whipped cream in my fools — it gives the dessert some tang and.

When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. I'm not keen on Hopkinson's puréed rhubarb - it seems to make his fool into something more like a rhubarb mousse, but nor am I. We can cook Rhubarb fool using 5 ingredients and 4 steps. Here is how you achieve Rhubarb fool.

Ingredients of Rhubarb fool

You need to prepare 400 g (1 lb) of rhubarb, trimmed and chopped roughly.
Prepare 100 g (1/2 cup) of caster sugar plus 1 tsp.
Prepare 1 of vanilla pod, divided in half.
You need to prepare 300 ml (1 1/4 cup) of double cream.
Prepare a few of drops of rose water.

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 a classic British dessert that's an easy delight you need to try.

Rhubarb fool step by step

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..

Light, creamy, tart and flavorful, it shows rhubarb off at it's finest. Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! By Melanie Barnard and Brooke Dojny. Rhubarb fool is a quick and easy dessert which is sure to impress anyone who takes a bite so if you are looking for a recipe to instantly jazz up your mealtimes, look no further. You may be disappointed to learn that the whimsical name of this charmingly simple Sturdy stalks of rhubarb.

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