This damp August in Cornwall seems to suit some plants, the courgettes are going mad and the rhubarb, which I had feared was on its way out, is flourishing. So what to do with rhubarb when crumbles and pies might seem inappropriate for summer (note: though not in this house where a crumble is the favourite dessert of all the menfolk whatever the weather!)
I decided on a cold dessert – a Rhubarb and Ginger Fool – I included the ginger as I like this taste combination. I wasn’t quite happy with the recipes I found so created my own – and now present it for your delectation.
Ann’s Rhubarb and Ginger Fool
This recipe makes sufficient for 4
300 – 400 grams of prepared rhubarb (3-4-or 5 sticks of Rhubarb – depending on size)
150 ml double cream
Teaspoon or two of ground ginger – to taste
4 – 6 chunks of crystallized ginger – depending on size
Sugar to taste / Sweet Cicely if you have it
Optional – Green food colouring
- Wash, trim and slice rhubarb into very thin slices. About 1cm, easily and swiftly done if you bunch the stems together and slice them all at once. (Only slice longer sections if you actually like ‘stringy’ rhubarb – which I do not!)
- If you have Sweet Cicely place fronds over the rhubarb – if not sugar will be added later
- Place in oven-safe glass dish, cover with lid and cook for 4 mins in the microwave on high, remove lid, stir and cook for a further 2 – 4 mins on high until all the rhubarb is cooked and separates easily. Place somewhere to cool.
- When Rhubarb is cold (remove the Sweet Cicely leaves if used) taste – sprinkle over a teaspoon or two of sugar, beat in well and taste. You want it to have a bite but not be too sharp. Add more sugar as required.
- Sift a teaspoon of ground ginger over the mixture – mix very well – taste. Repeat until a hint of ginger comes through the rhubarb – not overwhelming.
- Whisk double cream until thick.
- Add ¾ of the cream to the rhubarb mix and beat in well until totally blended.
- At this point you can decide to leave this au naturel, or drop a drip or two of green food colouring in to give it a fresher colour – if you do, beat it in well.
- Add the final ¼ of the whipped cream and swirl together.
- Place in 4 pretty cups and saucers / sundae dishes / wine glasses – or pile into a serving bowl.
- Slice the crystallized ginger in to VERY thin slices and dot about the top to decorate.
Now, to turn my mind to the glut of courgettes (or marrows as they like to become almost overnight!)
Do tell me if you try this and like it …
What is your favourite summer pud?
Do share – you know I love to hear from you 🙂