Rhubarb Fool

Rhubarb Fool
Need a gluten free and vegetarian side dish? Rhubarb Fool could be an outstanding recipe to try. This recipe makes 6 servings with 270 calories, 1g of protein, and 11g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have sea salt, granulated sugar, juice of orange, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. 1 person found this recipe to be scrumptious and satisfying.

Instructions

1
To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened.
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Candied GingerCandied Ginger
Vanilla BeanVanilla Bean
Orange ZestOrange Zest
RhubarbRhubarb
HoneyHoney
JuiceJuice
SaltSalt
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Sauce PanSauce Pan
2
Remove from the heat and allow to cool, then remove the vanilla bean.
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Vanilla BeanVanilla Bean
3
Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
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CompoteCompote
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BowlBowl
4
Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
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Whipped CreamWhipped Cream
CompoteCompote
CreamCream
SugarSugar
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Hand MixerHand Mixer
5
Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
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WrapWrap
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Plastic WrapPlastic Wrap
6
If you would like to garnish the dessert with candied rhubarb strips, make them first: Preheat the oven to 200°F. Line a baking sheet with a Silpat mat or lightly greased parchment paper.
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RhubarbRhubarb
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
7
Cut the rhubarb into 6-inch lengths, then cut each piece into strips 1/4 inch to 1/8 inch thick with a good peeler, a mandoline, or a well-positioned knife.
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RhubarbRhubarb
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MandolineMandoline
PeelerPeeler
KnifeKnife
8
Combine the sugar and water in a saucepan over high heat and bring to a boil. Cook and stir until the sugar is dissolved, then remove from the heat. Dip the rhubarb ribbons into the syrup, then place them on the prepared baking sheet, laying them out flat and ensuring that they do not touch each other.
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RhubarbRhubarb
SugarSugar
DipDip
WaterWater
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Baking SheetBaking Sheet
Sauce PanSauce Pan
9
Bake for about 45 minutes, until dry. While they are still warm, twist the strips into shapes, wrapping them around your finger or the handle of a clean wooden spoon. Use immediately, or store in an airtight container for up to 3 days.
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Wooden SpoonWooden Spoon
OvenOven
10
Reprinted with permission from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson, copyright © 200
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FruitFruit
11
Photography © 2009 by Sara Remington. Published by Ten Speed Press, a division of Random House, Inc.
DifficultyHard
Ready In45 m.
Servings6
Health Score0
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