Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rhubarb fool. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. The arrival of rhubarb in the market always cheers me. Rhubarb fool and stem ginger biscuits.
Rhubarb fool is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Rhubarb fool is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have rhubarb fool using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb fool:
- Make ready 400 g (1 lb) rhubarb, trimmed and chopped roughly
- Make ready 100 g (1/2 cup) caster sugar plus 1 tsp
- Make ready 1 vanilla pod, divided in half
- Prepare 300 ml (1 1/4 cup) double cream
- Make ready a few drops of rose water
When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! Alternative to the Classic Rhubarb Fool.
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.
Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! 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.
So that’s going to wrap it up for this exceptional food rhubarb fool recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
