Rhubarb fool recipe
This is an easy recipe but amazing pudding based on a Simon Hopkinson recipe. A good fool is just fruit cooked in its own juice without the addition of a liquid to give a wonderfully intense flavour.
900g (2lb) trimmed and roughly chopped rhubarb310g (11oz) caster sugarThe grated rind of one orange350ml (12fl oz) double cream
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1 Place the chopped rhubarb in an oven proof dish with the rind and sugar. Cover with tin foil – do not add any extra liquid.2 Cook in a pre-heated oven at 190C/375F/gas mark five for 30 to 40 minutes until the fruit is completely soft. In a three or four oven Aga, cook in the baking oven, or the grid shelf of the roasting oven in a two oven Aga. 3 Once the rhubarb is cooked, strain through a colander and reserve the juice. Puree the fruit until perfectly smooth, then chill both the puree and juice until very cold.4 Whip the cream until it forms ribbons, then carefully fold in the rhubarb puree. Once the cream and puree are combined, drizzle some of the juice through the fool to give a ripple effect and serve in some tall elegant glasses. Alternatively put the juice into a saucepan and place over a medium heat to reduce down, pouring a little over the fool as you serve.
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