A lovely recipe for young, new-season rhubarb from leading British Chef Marcus Wareing in his new book One Perfect Ingredient.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 14 oz/ 400g young or forced rhubarb
- 3 ½ oz/ 100g clear honey, or more to taste
- 3 ½ oz/100g mascarpone
- 7 fl oz/200ml double/heavy cream
- FOR THE TOPPING
- 2oz/50g fine/caster sugar
- 2 sticks young or forced rhubarb, peeled and sliced
- A splash of Grenadine (optional)
Preparation:
Serves 4
- Trim the rhubarb and peel if necessary, then chop into ½" chunks. Place in a pan with the honey. Cook over a low heat for 20 mins until reduced to a soft pulp, stirring occasionally. Leave to cool.
- To make the topping, put the sugar in a pan with 7 tbsp/100ml cold water and heat gently until the sugar has dissolved, stirring once or twice, then bring to the boil. Add the rhubarb, lower the heat, and poach gently for 6 - 10 minutes until tender. Remove from the heat and stir in the Grenadine if using, then cool and refrigerate.
- Stir the mascarpone in a bowl until smooth, then beat in the honeyed rhubarb pulp. Whip the cream, using an electric or hand whisk, to soft peaks and fold into the rhubarb and mascarpone mix until evenly combined. Taste for sweetness and add more honey if you like. Divide among four wine glasses or Sundae dishes, cover and refrigerate for at least an hour.
- Serve the fools topped with the poached rhubarb.
For a change...add blueberries instead of rhubarb.Cook them for 6 - 10 minutes to make the fool, and poach them for 3 - 5 minutes for the topping
