Posted on 01/03/2016 in Spring

RHUBARB FOOL

We often forget force rhubarb is in season during the winter months. It can be beautifully pink and has a delicate sweet flavour. This is an easy, but amazing pudding recipe from Simon Hopkinson. I poach fruit in my Aga or conventional oven, without adding any extra liquid so you just get a wonderful intense rhubarb flavour.

Ingredients

 900g trimmed and roughly chopped rhubarb

Finely grated rind 1 orange

310g caster sugar

350ml double cream

 Place the chopped rhubarb in an ovenproof dish with the rind and sugar, then cover with tin foil - don’t be tempted to add water.

 Cook in a conventional oven 190°C/375°F/Gas mark 5, in the baking oven of a 3 or 4 oven Aga or the grid shelf of the roasting oven of a 2 oven Aga, for 30-40 minutes until the fruit is completely soft.

 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 and carefully fold in the rhubarb puree. Once the cream and puree is combined, drizzle some of the juice through the fool to give a ripple effect and spoon into tall elegant glasses or pretty bowls and leave to chill in the fridge.