Best 2 Rhubarb And Custard Fool Matt Preston Recipes
**Rhubarb and Custard Fool: A Classic British Dessert with a Twist**
Indulge in the delightful flavors of spring with our collection of rhubarb and custard fool recipes. This classic British dessert combines the tartness of rhubarb with the creamy richness of custard, resulting in a tantalizing treat that is perfect for any occasion. Our selection of recipes offers a variety of takes on this timeless dessert, from traditional to modern interpretations, ensuring that there's something for everyone to enjoy. Whether you prefer a simple fool made with fresh rhubarb and homemade custard, or a more elaborate version featuring poached rhubarb and a decadent custard sauce, we have you covered. Get ready to impress your family and friends with these delicious rhubarb and custard fool recipes that are sure to become favorites.
RHUBARB AND CUSTARD FOOL (MATT PRESTON)
A delcious recipe posted for Matt Preston fans. Recipe states 2 bunches Rhubarb (1.2kg which will yield 700ml cooked) and premium store bought custard could be used. Less sugar can be used and other stewed fruits can be substituted.
Provided by Tisme
Categories Dessert
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Trim the rhubarb, cutting off leaves and gnarly ends. Rinse, & slice rhubarb into 5cm lengths. Put the rhubarb into a heavy-based pan with a lid. Pour in the orange juice and stir. Place on a low heat and cook. Stirring occasionally to ensure the rhubarb doesn't stick.
- As rhubarb cooks it will break down and release its juice. Stir in the brown sugar. As soon as the rhubarb has broken down to fine threads remove from heat, add rose water, and set aside to cool.
- When Rhubarb is completely cooled ~ whip the cream until it's stiff. Fold in the cooled rhubarb, then fold in the cold custard. The fool should be marbled with rhubarb and custard.
- Serve in glasses with shards of pine nut praline and a savoiardi biscuit with each glass for dunking.
- To make the praline ~ Toast the pine nuts in a dry pan over low heat for 4-5 minutes until golden brown. Remove and set aside.
- In a small pan melt the 100g sugar over low heat - allow it to dissolve without stirring. Cook until it is a golden caramel, then mix in the toasted pine nuts. Working quickly, spread out the pine nut praline onto a non-stick baking tray or silicon mat to cool. When the praline is cool, crack into thin shards.
BERRY RHUBARB FOOL
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb-so I guess it's well named! -Cheryl Miller, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a small bowl, whip cream until soft peaks form. In parfait glasses, alternately layer whipped cream, berries and rhubarb mixture.
Nutrition Facts : Calories 212 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 42mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- Choose the right rhubarb: Look for rhubarb stalks that are bright red and firm. Avoid stalks that are limp or have brown spots.
- Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and then cut them into small pieces. If you are using frozen rhubarb, thaw it completely before using.
- Don't overcook the rhubarb: Rhubarb should be cooked until it is tender but still retains its shape. Overcooked rhubarb will become mushy.
- Use a good quality custard: The custard is the key ingredient in this dish, so it is important to use a good quality one. You can either make your own custard from scratch or use a store-bought custard.
- Chill the fool before serving: This dish is best served chilled, so make sure to chill it for at least 2 hours before serving.
Conclusion:
Rhubarb and custard fool is a classic British dessert that is perfect for any occasion. It is easy to make and can be made ahead of time. This dish is also a great way to use up any leftover rhubarb. So next time you have some rhubarb on hand, be sure to try this delicious and easy recipe.
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