Monday, 2 May 2011

Fool


My Grandad came over for tea last week so i decided to go for a somewhat unseasonal, but still delicious, steak and ale pie. I've made it before, so knew it was good, and made sure to make the filling a couple of days in advance so it had time to mature. Last time i also added in some oxtail which cooked down beautifully, but forgot with this one...oops!


As a bit of something for dessert i made a quick rhubarb fool; so simple and tasty, i'd definitely recommend trying it if you haven't already.

Rhubarb Fool
5ish sticks of rhubarb, as freshly picked as possible
2 tablespoons of freshly squeezed orange juice
2 tablespoons of vanilla sugar
300ml-ish of double cream
300ml-ish of custard

Wash and chop the rhubarb then put in a pan with the orange juice and sugar. Stew gently over a low heat until the fruit is tender and syrupy. Cool.

Whisk the double cream to soft peaks then fold in the custard. When the rhubarb is completely cold, ripple through the cream and custard mixture and return to the fridge until required. If you want, you can put some of the compote at the bottom of each serving bowl for a little rhubarby surprise!

If i do say so myself, my rhubarb was absolutely delicious and the fool was quite something because of it. The importance of really fresh rhubarb is due to the simplicity of it- there isn't much to bring flavour and the rhubarb is the focal point. Also, it'll mean that you won't have stringy unpleasant bits in your smooth and velvety fool!