Difference between revisions of "Rhubarb Fool"
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* [[Grand Marnier]] to taste | * [[Grand Marnier]] to taste | ||
| − | == | + | == Procedures == |
# Prepare the [[rhubarb]] and place in a saucepan with the [[granulated sugar|sugar]] cloves and [[orange juice]] and peel. | # Prepare the [[rhubarb]] and place in a saucepan with the [[granulated sugar|sugar]] cloves and [[orange juice]] and peel. | ||
# Cook lightly for about 15 minutes stirring occasionally, until the [[rhubarb]] has reduced to a thick puree. | # Cook lightly for about 15 minutes stirring occasionally, until the [[rhubarb]] has reduced to a thick puree. | ||
Latest revision as of 18:31, 26 June 2012
Ingredients
- 1½ lb or 600 g rhubarb
- 5½ oz or 170 g brown sugar
- ¼ tsp ground cloves
- juice and rind of ½ orange
- ½ tsp vanilla extract
- 8 fl oz or 250 ml cream
- 1 tbsp sugar
- Grand Marnier to taste
Procedures
- Prepare the rhubarb and place in a saucepan with the sugar cloves and orange juice and peel.
- Cook lightly for about 15 minutes stirring occasionally, until the rhubarb has reduced to a thick puree.
- Add the vanilla extract.
- Transfer to a bowl and leave to cool in the fridge.
- Whip the cream with the sugar and Grand Marnier.
- Fold into the cold rhubarb mixture.
- Divide the rhubarb mixture between 6 individual dessert glasses and chill until ready to serve.
