Wednesday, May 4, 2011

ce mercredi je mange ... a rhubarb fool


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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