<\/p>\n

<\/em><\/strong><\/p>\n

\n

It\u2019s finally rhubarb season – long awaited and one of the most beloved ingredients for bakes and desserts. As the days grow warmer, it\u2019s the perfect time to try this classic, nostalgic English dessert with a charming name: rhubarb fool. It\u2019s simply a silky rhubarb pur\u00e9e folded into whipped cream with a generous hint of vanilla. Pink forced rhubarb works best for colour, though any variety will taste just as delicious. And once you\u2019ve tried it, you might be tempted to make a \u201cfool\u201d with strawberries, raspberries, or even gooseberries – each version is equally wonderful!<\/em><\/p>\n<\/blockquote>\n

Serves 6.<\/span><\/p>\n

Ingredients for rhubarb fool:<\/span><\/p>\n

\n
• 1 kg rhubarb (preferably forced rhubarb)<\/li>\n
• 300 g vanilla sugar (or sugar with real vanilla)<\/li>\n
• 500 ml double cream, chilled<\/li>\n<\/ul>\n

  Wash the rhubarb and cut into small pieces. Place in an ovenproof dish, mix with the vanilla sugar, and cover with a lid or foil. Bake at 190\u00b0C for 45\u201360 minutes, until soft. Drain the cooked rhubarb through a sieve, reserving the juice.<\/p>\n

  Pour the juice into a saucepan and simmer until reduced by half – you should get a thick, sweet rhubarb syrup. Leave to cool (not in the fridge, as it may crystallise and lose its clarity).<\/p>\n

  Blend the drained rhubarb into a smooth pur\u00e9e and chill.<\/p>\n

  Whip the cream until stiff peaks form. Gradually fold in the rhubarb pur\u00e9e and syrup, gently mixing to create a marbled effect. Spoon into serving glasses and serve.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

  Recipe by Nigella Lawson<\/span><\/span>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  It\u2019s finally rhubarb season – long awaited and one of the most beloved ingredients for bakes and desserts. As the days grow warmer, it\u2019s the perfect time to try this classic, nostalgic English dessert with a charming name: rhubarb fool. It\u2019s simply a silky rhubarb pur\u00e9e <\/p>\n","protected":false},"author":1,"featured_media":135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[104,92,344,122],"duration":[],"tag_group":[],"class_list":["post-134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-individual-desserts","tag-double-cream","tag-egg-free-recipe","tag-gluten-free","tag-rhubarb"],"acf":[],"yoast_head":"\n