Posted on 04/04/2016 in Spring
Rhubarb Fool
This is an easy, but amazing pudding recipe from Simon Hopkinson. Fruit poaches so well in an Aga, with this recipe you don’t need any extra liquid so you get a wonderful intense rhubarb flavour.
900g (2lb) trimmed and roughly chopped rhubarb
310g (11oz) caster sugar
the grated rind of one orange
350ml (12fl oz) double cream
Place the chopped rhubarb in an oven proof dish with the rind and sugar cover with tin foil. Do not add water. Then cook in the baking oven of a 3 or 4 oven Aga, or the grid shelf of the roasting oven of a 2 oven. For 30 to 40 minutes until the fruit is completely soft.
In a conventional oven 190*C/375*F/Gas mark 5
Once the rhubarb is cooked strain through a colander and reserve the juice. Puree the fruit until perfectly smooth. Then chill both the puree and juice until very cold.
Whip the cream until it forms ribbons, then carefully fold in the rhubarb puree. Once the cream and puree is combined, drizzle some of the juice through the food to give a ripple effect and serve in some tall elegant glasses.
