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rhubarb fool

Updated: Wed, 21 April, 2021

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Rhubarb – I’m a fool for you! Folded into cream or Greek yoghurt roasted rhubarb puree with a touch of vanilla and rose water makes deservedly a classic dessert.

rhubarb fool cuisinefiend.com

Rhubarb is actually a vegetable

Forced rhubarb first appears in January so it is the earliest of seasonal fruit. But is it even fruit? Long stalks like overgrown chard would suggest vegetable but I have never paid rhubarb enough attention to establish the genus.

Easy to guess then rhubarb is not my favourite fruit (vegetable? animal? mineral? WTF IS rhubarb?*) And I don’t think it is anyone’s. It’s stringy. It grows randomly outside the vegetable plot, not certain whether it wants to be weed or crop.

It’s distinctly unappealing with the unwieldy long stems, pink-ish in colour but not the lovely spring shade of berry pink. The colour is more greenish pink, like someone about to be violently sick.

That’s wild rhubarb; forced rhubarb is somewhat tamer. The stalks are nice pale colour, they are slim and elegant and look much more appealing as food. But until very recently its use was pretty limited.

forced rhubarb cuisinefiend.com

What to do with rhubarb?

Generally, and as I say until its recently discovered Instagrammability, all you can think of in conjunction with rhubarb is a crumble.

But rhubarb crumble is one of those classic British desserts that make you think of Mary Berry, and not in a flattering way. More old-school tea rooms in an unfashionable seaside resort or, worse, school desserts. It consists of stewed fruit (eeeuw, STEWED fruit, how very untempting) covered with a thick crust of flour and sugar. It’s a cake that has lost its bottom. It’s compote made by a butcher. It’s an ‘I can’t cook and can’t be bothered to learn’ dessert.

The other rhubarb option used to always be fool: whipped cream or cream and yoghurt concoction rippled with fruit purée. Now I did use to think rhubarb fool was also hands down the fifth division of desserts. I thought fitting fruit for a fool would be raspberry or blueberry; possibly peach and possibly passion fruit. Well, what do you know, I’ve changed my mind. More fool me.

roasted rhubarb fool dessert cuisinefiend.com

Rhubarb for fool, a fool for rhubarb

Because it really comes into its own when folded into freshly whipped cream. I also roast the rhubarb instead of stewing it. When tender, it’s puréed but I laboriously collect the roasting juice. I reduce it a little in a saucepan for a fantastic syrupy drizzle over the fool as a final touch.

There is some debate about whether yoghurt fool is better than whipped cream fool. As much as I love Greek yoghurt, I prefer the classic version. Rhubarb is tart enough even roasted and puréed so the tang of yoghurt is superfluous.

classic rhubarb fool with whipped cream cuisinefiend.com

Fool variations

Since I’ve extolled rhubarb’s virtues so much, I shouldn’t credit other fruit but it might be useful. I mentioned raspberry and blueberry – both these berries can be fooled raw. I’d pass raspberries through a sieve to get rid of the pesky pips, but blueberries only lightly smushed will wrap themselves in whipped cream beautifully.

Peach, pureed – either cooked or raw. Passion fruit flesh scooped out of the shells can be rippled straight into cream. and though you might think it’s an odd combo, I do like a mashed banana stirred with cream and a little honey.

What to serve with rhubarb fool?

Extra spoons, he he. Seriously, a crunchy biscuit on the side will be lovely, or perhaps a sponge finger or two.

whipped cream and rhubarb puree classic british dessert cuisinefiend.com

*It is actually both fruit and vegetable, the only plant to have its own legal status. Wow!



rhubarb fool

Servings: 3-4Time: 1 hour 30 minutes

INGREDIENTS

  • 400g (1lb) rhubarb, trimmed and chopped roughly
  • 100g (½ cup) caster sugar
  • 1 vanilla pod
  • 300ml (1¼ cup) double cream
  • a few drops of rose water


METHOD

1. Preheat the oven to 190°C/375F/gas 5.

2. Scrape the seeds from the vanilla pod and mix half the amount into the sugar; reserve the rest for whipped cream.

how to roast rhubarb cuisinefiend.com

3. Place the rhubarb in an ovenproof dish; add the sugar as well as the scraped vanilla pod. Cover tightly with foil and bake for 45 minutes.

roasted rhubarb cuisinefiend.com

4. 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.

5. 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.

6. Stir the remaining vanilla seeds into the double cream and whip it until soft peaks – don’t over whip or it will be too stiff.

whipped cream cuisinefiend.com

7. Stir the rose water into the rhubarb puree and fold the puree into whipped cream.

8. 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 it.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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