Rhubarb Fool
Roasted rhubarb, infused with a hint of citrus and gentle sweetness, is integrated into a luscious cream and egg white mixture to create a delectable rhubarb fool. This elegant dessert, featuring a delicate balance of flavors and textures, is perfect for impressing guests or simply indulging in a treat for yourself.
— Constant Cookbook
Ingredients
- 350g/12oz rhubarb
- 55g/2oz caster sugar
- 1 orange
- water
- 150ml/¼ pint cream
- 1 egg white
Instructions
- Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.
- In a bowl, fold the egg white into the whipped cream.
- When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.
- Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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