Rhubarb Fool
A light and creamy rhubarb dessert.
Ingredients
Rhubarb Sauce
- 6 Cups Rhubarb chopped
- 1 Cup Sugar
Custard
- 2 egg yolks
- 1 Cup milk scalded
- 2 TB Sugar
- pinch salt
- 1/2 tsp vanilla
Whipped Cream
- 1 pt Heavy Whipping Cream
- 1/4 cup Sugar
Instructions
Rhubarb Sauce preparation
- Combine rhubarb sauce ingredients and cook until tender. Cool for about an hour.
Custard Preparation
- Combine cream ingredients over low heat and whisk until thickened. In order to prevent your eggs from curdling, mix eggs with a couple of TB of scalded milk prior to adding to the rest of the ingredients. Whisk constantly. Mixture will coat the back of a spoon when thickened sufficiently. Cool for about an hour.
Whipping Cream Preparation
- I always use my mixer for this, but some people enjoy doing it by hand. Fit your mixer with the whip attachment, add the cream, start whipping at top speed. As cream whips, gradually add sugar. Cream is sufficiently whipped when you can see the tracks of the whip through the cream. When the mixer is stopped and the head is raised, soft peaks should be visible. Whipping too far will create butter, which is really good, but not with sugar and not for this.
Presentation
- Fold together rhubarb sauce, custard, and whipped cream. Serve in parfait glasses and garnish.