Hi, I’m Clara. Today, I’m gonna show you how to prepare rhubarb fool recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rhubarb fool Recipe
Rhubarb fool is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Rhubarb fool is something which I have loved my whole life.
To begin 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:
- Take 400 g (1 lb) rhubarb, trimmed and chopped roughly
- Prepare 100 g (1/2 cup) caster sugar plus 1 tsp
- Get 1 vanilla pod, divided in half
- Prepare 300 ml (1 1/4 cup) double cream
- Take a few drops of rose water
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.
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