Rhubarb fool is the perfect post Easter dessert. Frugal and tasty with its sea creature like pink stems, it is sure to bring back sharp memories of Spring.
Everyone’s first rhubarb taster of the year simply has to take the form of a warming crumble on a cold February evening. That tangy, crimson rhubarb laced with brown sugar and crowned with an oaty, crumbly topping is enough to make the taste buds tingle. As the season draws out into the sunnier days of April one might hanker for a slightly lighter vocation for the humble rhubarb. Perfect for desserts, rhubarb fool makes a wonderful crumble replacement for the warmer months ahead.
Rhubarb may be a staple of country kitchens across the land but it is most definitely one seasonal treat that you can try making and even growing at home along with kale. Rhubarb has long since caused confusion regarding its classification, is it a fruit or a vegetable? Technically it is a vegetable but it is best enjoyed in all its lovely quintessential British forms; crumbles, pies, turnovers and jams.
This Spring enjoy all of its virtues in one simple dish: Rhubarb fool is an old-fashioned classic, the creamy vanilla streaks with bitter sweet blush pink rhubarb will not disappoint.
RHUBARB FOOL RECIPE
Serves 8
■ 1kg rhubarb
■ 300g vanilla sugar
■ 500ml double cream
Mix the rhubarb and vanilla sugar together in an ovenproof dish. Cover with foil and bake at 200°C until the fruit is completely soft. Drain and pour the juice (you should have about 500ml) into a saucepan, then heat and let bubble away until reduced by about half, leave to cool. Puree the fruit until totally smooth, then cool and chill as well. Whip the cream in a large chilled bowl until thick. Carefully fold in the rhubarb puree, add some of the reduced juice until the mixture is streaked like raspberry ripple ice cream. Serve in individual glasses.
When you have finally overdone all things rhubarb, god forbid, don’t waste it! This sturdy vegetable freezes exceptionally well. Trim, wash and chop into batons and place in sealed freezer bags. Then pop into your freezer ready for a tasty pie on a gloomy winters’ night later in the year.