31 lines
1.1 KiB
Markdown
31 lines
1.1 KiB
Markdown
# Rhubarb fool with poached rhubarb
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Recipe yields 4 portions
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### Ingredients
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* 400 grams rhubarb, peeled and chopped
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* 100 grams clear honey
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* 100 grams mascarpone cheese
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* 200 milliliters double cream
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* 50 grams caster sugar
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* 100 milliliters cold water
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* 2 sticks rhubarb, peeled and sliced
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* grenadine, optional
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### Directions
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Place the chopped rhubarb in a pan with the honey, cook over a low heat until reduced to a soft pulp (about 20 minutes). Set aside to cool.
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To make the topping, put the sugar and water into a pan and heat gently until the sugar has dissolved, then bring to the boil. Add the rhubarb, lower the heat, and poach gently until tender (6-10 minutes). Remove from the heat, stir in the grenadine (if using), then cool and refrigerate.
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Beat the mascapone until smooth, then beat in the rhubarb pulp. Whip the cream to soft peakn and fold into the mascrapone until evenly combined.
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Divide between 4 serving glasses and refrigerate for at least an hour.
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To serve, top with the poached rhubarb.
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### Meta
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author: Marcus Wareing, "One Perfect Ingredient"
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tags: Puddings and Desserts
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