Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rhubarb fool. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

The Rhubarb Recipe Page - savoury recipes. Make this rhubarb fool for a quick and easy dessert. There's no fool like a rhubarb fool, and now is the time for it.

Rhubarb fool is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Rhubarb fool is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook rhubarb fool using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rhubarb fool:

1. Take 400 g (1 lb) rhubarb, trimmed and chopped roughly
2. Get 100 g (1/2 cup) caster sugar plus 1 tsp
3. Prepare 1 vanilla pod, divided in half
4. Take 300 ml (1 1/4 cup) double cream
5. Take a few drops of rose water

When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite! Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves.

Steps to make Rhubarb fool:

1. Preheat the oven to 190°C/375F/gas 5. Scrape the seeds from half the vanilla pod and mix into the sugar. Place the rhubarb in an ovenproof dish; add the sugar as well as the scraped two halves of the vanilla pod. Cover tightly with foil and bake for 45 minutes.
2. Tip the rhubarb into a sieve placed over a bowl or a pan to reserve the juice. Discard the vanilla pod. Whizz the rhubarb in a blender to a smooth puree. Simmer the collected juice in a small saucepan until reduced and syrupy, about 10 minutes. Pour it into a small jug or a bowl and cool completely.
3. Whip the double cream until soft peaks – don’t over whip or it will be too stiff. Stir the rose water into the rhubarb puree and fold the puree into whipped cream.
4. Chill for at least half an hour, then spoon into serving bowls or shot glasses, drizzle with the syrup and serve. A shortbread or a ginger biscuit will go well with the fool.

Alternative to the Classic Rhubarb Fool. There are two classics to this famous dessert, made with rhubarb or with gooseberries. These two fruits work so well in this context as they have a slightly sour. This will be saved to your scrapbook. You can also add it to one of your existing cookbooks.

So that’s going to wrap it up for this special food rhubarb fool recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!