How to Prepare Award-winning Rhubarb fool

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, rhubarb fool. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Rhubarb fool is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Rhubarb fool is something which I have loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few components. 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:

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

Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! This is arguably the finest British summer dessert. Use a slotted spoon to lift the remaining rhubarb into the middle of the trifle. Serve with the syrup in a separate jug.

Steps to make Rhubarb fool:

1. 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.
2. 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.
3. 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.
4. 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.

Use a slotted spoon to lift the remaining rhubarb into the middle of the trifle. Serve with the syrup in a separate jug. 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.

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