James Martin details recipe for rhubarb crumble cake
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Springtime means rhubarb is back in season and the delicious vegetable is used in both sweet and savoury dishes. Rhubarb fool is a quick and easy dessert which is sure to impress anyone who takes a bite so if you are looking for a recipe to instantly jazz up your mealtimes, look no further.
This British dessert dates back hundreds of years and there are endless different adaptations for its recipe, with some opting for a fruity take and others preferring a creamier treat.
Fool was originally made with pureed fruits and custard, with gooseberries being a key ingredient rather than rhubarb.
You will only need a handful of ingredients to whip up the pudding and it should only take you half an hour to prepare.
Experts at Waitrose have shared their quick and easy recipe for making a vegetarian-friendly rhubarb fool.
How to make rhubarb fool
Serves six, takes 20 minutes plus cooling time.
450g rhubarb, trimmed and cut into medium chunks
About 150g granulated sugar
3 tbsp Cointreau (optional)
284ml carton double cream (or vegan alternative)
1. Get out your chopping board and knife and trim the rhubarb before cutting down into medium-sized chunks (or smaller if you’d prefer)
2. Place the rhubarb in a non-corrodible pan along with four tablespoons of sugar and two tablespoons of water.
3. Cook the mixture over a low heat for ten minutes or until tender.
4. Add around 85g of sugar, or to taste, and leave until the mixture has cooled down completely.
5. Add the Cointreau into a mixing bowl, along with all of the double cream and whisk into soft peaks.
6. Strain all of the juice from the cooled down rhubarb mixture into the cream and Cointreau, making sure to fold it in bit by bit.
7. Take care not to mix it together as this could ruin the dessert early-on, and no-one wants that!
8. The cream mix should still be rather thick at this point, but if it seems too runny in its consistency, whisk it a little more to thicken.
9. Once it has reached a good consistency, slowly fold in the cooked rhubarb, but make sure to keep a few pieces aside for decoration.
10. Serve the dessert in your fanciest glasses, topping with the leftover rhubarb pieces and adding in some almond biscuits.
You are done, enjoy!
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