This is a really yummy seasonal Spring pudding which looks fab and is easy to make. Our twist is add a dash of organic lemongrass essential oil and organic rose flower water.
The following makes enough for 4 so add more or less as necessary.
Equipment
Four Sundae glasses or large wine goblets
Whisk
Sieve
Saucepan
Mixing bowls x 3
Chopping board
Sharp knife
Ingredients
700g/1½lb rhubarb
1 drop of organic lemongrass essential oil
100ml/3½fl oz water140g/5oz granulated sugar
110g/4oz icing sugar
2 tbsp of organic rose flower water
2 tbsp of organic rose flower water
150ml/¼ pint crème fraîche
150ml/¼ pint mascarpone cream
To make the Fool:
Wash, trim and chop the rhubarb into even chunks approx 3cm long and put into a saucepan with the water, granulated sugar and organic lemongrass essential oil. Cover and simmer for about 10 mins until pulpy.
Strain through the sieve and reserve the juices in a bowl and set aside. Put the pulp in a bowl and allow to cool to room temperature.
To make the Fool:
Wash, trim and chop the rhubarb into even chunks approx 3cm long and put into a saucepan with the water, granulated sugar and organic lemongrass essential oil. Cover and simmer for about 10 mins until pulpy.
Strain through the sieve and reserve the juices in a bowl and set aside. Put the pulp in a bowl and allow to cool to room temperature.
Put the mascarpone in a mixing bowl and whisk in the icing sugar. Then gently fold in the crème fraîche, the organic rose flower water and half the rhubarb.
Spoon equal amounts of the remaining rhubarb into your four goblets and spoon the fool mixture on top. Allow to set and cool in the fridge and serve.
Rhubarb lemonade from reserved Fool juices
This is a lovely, refreshing, long drink. To the reserved Fool juices, add the juice of 1 lemon and then freeze the mixture until a hot summer’s day. Then defrost in a jug, add sparkling water and enjoy!
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