Rhubarb fool with confit rhubarb & pistachios served in a dessert glass

Rhubarb fool

Name: Rhubarb fool
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 400g forced rhubarb cut into 3½-4cm pieces; 80g caster sugar; 3 cardamom pods; 1 blood orange or pink grapefruit, zested and juiced (you’ll need about 125ml juice); ½ lemon juiced (you’ll need about 35ml juice); 100g condensed milk; 2cm piece ginger peeled and finely grated; 300g double cream; 2 tbsp chopped pistachios

Rosie Birkett

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Serves 6

Easy

Prep: 20 mins

Cook: 20 mins

plus cooling and at least a few hrs chilling

A star rating of 4.8 out of 5.19 ratingsRate

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Celebrate the sharp, tangy flavours of rhubarb with Rosie Birkett’s rhubarb fool. The light mousse is topped with a delicious rhubarb confit and pistachios

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g forced rhubarb

cut into 3½-4cm pieces
80g caster sugar
3 cardamom pods
1 blood orange

or pink grapefruit, zested and juiced (you’ll need about 125ml juice)
½ lemon

juiced (you’ll need about 35ml juice)
100g condensed milk
2cm piece ginger

peeled and finely grated
300g double cream
2 tbsp chopped pistachios

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Nutrition: Per serving

kcal399
fat30g
saturates18g
carbs27g
sugars24g
fibre2g
protein4g
salt0.1g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, blood orange zest and juice, and the lemon juice. Cover and roast for 20 mins. Remove from the oven, uncover and leave to cool in its syrup.
step 2

Scoop out and discard the cardamom pods, then use a slotted spoon to transfer half the rhubarb into the bowl of a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.
step 3

Combine the purée with the condensed milk and a pinch of salt. Stir in the ginger. Whip the cream to medium peaks in a bowl, then carefully fold in the rhubarb mix.
step 4

Spoon the mousse into glasses and chill for a few hrs or overnight until set. Top with the remaining rhubarb, along with its syrup and scatter over the pistachios.

Recipe from Good Food magazine, March 2020

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A star rating of 4.8 out of 5.19 ratings

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