How to Prepare Quick Rhubarb fool

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, rhubarb fool. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Rhubarb fool is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Rhubarb fool is something that I have loved my whole life.

Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed.

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 cook it.

The ingredients needed to make Rhubarb fool:

1. Take rhubarb, trimmed and chopped roughly
2. Get caster sugar plus 1 tsp
3. Make ready vanilla pod, divided in half
4. Prepare double cream
5. Take drops of rose water

Berry Rhubarb Fool A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat.

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.

My kids love it because it doesn't taste like rhubarb—so I guess it's well named! To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few. Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls.

So that is going to wrap this up for this special food rhubarb fool recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!