Rhubarb Fool is one of my favourite recipes for spring rhubarb . This version is from Sophie Grigson.You could replace half the cream with some greek yoghurt if preferred.You dont need to whip the yoghurt though- just fold in with the whipped cream.
Ingredients
- 1lb forced rhubarb trimmed weight
- 3 green cardamon pods
- 6 oz caster sugar
- 1/2 pint double cream
- 1 oz shelled pistachios
Servings:
Instructions
- Cut the rhubarb into 1" lengths. Slit the cardamon pods and extract the black seeds then roughly grind the seeds in a pestle and mortar.
- Put the rubarb in a pan with the sugar and cardamon seeds. Cook, covered,over a low heat for a few minutes until the juices begin to run. Raise the heat and simmer for 2-3 minutes until the rhubarb is tender.
- Scoop out the rhubarb and set aside, then boil the juice until it has reduced in quantity by half. Turn off the heat and leave to cool.
- Pour boiling water over the pistachio nuts and leave for 30 seconds before draining and rubbing off the skins. Spead on a baking tray and dry in oven at 140 c Gas 1 for 5-10 minutes. Roughly chop.
- Whip the cream until it holds its shape. Fold in the cooked rhubarb and juices and 2/3 of the chopped nuts.
- Divide between 6 individual bowls and then scatter with the remaining nuts. Chill until ready to serve.
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