Early-sprouting rhubarb will soon be ready for harvest. Whether it’s your own produce or from your friendly local greengrocer, give this rhubarb fool recipe a try – a delightful pick-me-up for the promises of spring around the corner!
Ingredients:
- 4 cups chopped rhubarb
- 1 cup granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish (optional)
Method:
- Prepare the Rhubarb Compote:
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, and vanilla extract.
- Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, forming a compote. This should take about 10-15 minutes.
- Taste the compote and adjust the sweetness according to your preference by adding more sugar if needed. Remove from heat and let it cool.
2. Whip the Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer or do it by hand.
3. Combine Rhubarb Compote and Whipped Cream:
- Set aside a portion of the rhubarb mixture to use as a topping for the dessert.
- Gently fold the remaining cooled rhubarb compote into the whipped cream and add to individual bowls or glasses. Be careful not to overmix; you want to maintain a marbled effect.
- Apply a thin layer of the compote on the dessert’s surface for added visual appeal.
4. Chill:
- Place the rhubarb fool mixture in the refrigerator to chill for at least 1-2 hours. This helps the flavours meld and the fool to set.
5. Serve Chilled:
- Garnish with fresh mint leaves for a burst of colour and added freshness.
5. Enjoy:
- With a kitten, who can’t have any, and savour the delightful combination of sweet’n’sour creamy goodness all to yourself.
Sorry, kitty, everyone knows you don’t like rhubarb.