Sunday, 3 April 2011
Rhubarb and ginger crumble fool
There was quite a bit of local rhubarb about in the market when I was in town the other day. The non-wintery conditions meant that making a rhubarb crumble with it didn't seem entirely appropriate, so instead I decided on a fool. Fool is essentially some fruit, sugar and cream, and so is one of the simplest desserts ever.
I had about half a kilo of trimmed rhubarb, cut into chunky pieces. This was cooked with a couple of tablespoons of water, three 'balls' of stem ginger (finely chopped), and about three tablespoons of brown sugar. The amount of sugar you'll need will depend on how sweet or sharp your rhubarb is, so have a taste as it softens and adjust as required. Simmer the rhubarb over a low heat until it's completely cooked and softened. This should take about twenty to thirty minutes.
In the meantime whisk up around 300ml of double cream into soft peaks, with a tablespoon of icing sugar. Once the rhubarb has completely cooled stir it into the cream, and your fool is done! I thought I'd still add a crumble element though, so I used the same method as this rhubarb crumble ice cream to cook some crumble topping separately. The one minor amendment was to add a couple of teaspoons of ground ginger to the mix. Once the crumble had been cooked and cooled, it just needed to be sprinkled over the fool (a ready made alternative would be to serve some ginger snaps on the side). My favourite April fool to date.
NB This fool can also be turned into an ice cream by using the rhubarb crumble ice cream method.