My potager is groaning under weight of the rhubarb at the moment. A few years back, in a moment of unbridled enthusiasm I unreasonably planted 6 crowns of rhubarb, and ever since we have become one of Normandy's main producers !!
Luckily we love the stuff. In tarts, in crumbles and most delectably in a rhubarb fool. A good family dessert, which seems to teeter between traditional nursery fare and sophisticated dinner party.
You can use just the rhubarb for a fool, personally I like to stew a few strawberries with the rhubarb, the two fruit are wonderful together.
So to make a delicious, spring time dessert you will need
700g / 5 cups rhubarb
250g / 2 cups strawberries
225g sugar / 1 cup
couple of spoons of water
150g / 5 oz creme fraiche
150g / 5 oz mascarpone
150g / 3/4 cup sugar
Cut the rhubarb into small pieces , hull the strawberries and cook gently in a pan with the water and 2 cups of sugar. Cook until really soft, leave to cool.
In a bowl, mix the 150g sugar to the mascarpone, then beat the cream until thick. Gently blend the two together.
Take a look at the cooled fruit. If there is too much juice then strain some away and reserve it in a small jug.
In a glass simply layer the cream and the fruit compote, so that the pink and white stripes are clearly visible. Sprinkle a little cinnamon on the top layer of cream and place the glasses in the fridge. This mixture should be enough to fill about 6 glasses. Your diners will appreciate a couple of small almond tuile biscuits with these creamy fools!
Bon appetit!
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