I know, I know, it’s a cheap shot, but it is a fool, and it is April, and it is made with April-specific fruit. And it’s so easy any fool could make it. Whipped cream and fruit compote, it’s clearly going to be delicious and take no time at all. I also maintain that it’s not as unhealthy as it sounds, as the amount of cream needed is really quite small (we’re talking about 30ml per person, that’s only 2 tablespoons), but it then whips up into something much larger due to all the air you’ve beaten in. So think about that as you’re chowing down on a rich, creamy dessert.
As for the rhubarb, I’ve always treated it with a healthy dose of suspicion, not least because it’s a vegetable, but in this recipe it’s cooked up with plenty of ginger and orange zest, as well as a hint of vanilla for sweetness and it’s lovely. Not sour, not astringent and not too rhubarby, the leftover compôte (or which there was plenty) was great with yoghurt as well as ice cream for the rest of the week.
Recipe from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, via epicurious
400g rhubarb, washed and ends trimmed
4 tablespoons honey
1 orange, zested and juiced
1 teaspoon vanilla extract
1 tablespoon fresh chopped ginger
Pinch of salt
60ml double cream
1 teaspoon caster sugar
1. Chop the washed rhubarb into 1-inch chunks and put in a large saucepan. Add the honey, zest and juice of the orange, vanilla, ginger and salt and bring to a simmer over a medium-low heat. Cook for about 10 minutes, or until the rhubarb falls apart. Leave to cool completely.
2. In a large bowl whisk the cream and the sugar into stiff peaks. Fold in 4-5 tablespoons of the compôte, a couple of tablespoons at a time. When the fool is still just thick enough for your spoon to leave trails on the surface, stop adding compôte and pour the fool into ramekins. Leave in the fridge to set for at least 2 hours.
3. Serve straight from the fridge with more compôte on top.