Na's Summertime Rhubarb & Strawberry Fool Recipe
A classic fruit fool is simply a fruit puree or compote folded through deliciously light whipped cream, yogurt and custard base. The fruit can be prepared in advance and then this dessert can be literally whipped up in minutes, up to 72 hours in advance. This delightful dessert will tantalize your taste buds with its perfect balance of flavours. Join us as we guide you through the steps of creating this heavenly treat. This recipe was produced by AGA specialist, Naomi Hansell. Serves 4-6 V, GF
Ingredients:
To prepare this delectable Rhubarb and Strawberry Fool Pudding, you'll need the following ingredients:
- 400g fresh rhubarb, cut into 1cm slices
- 200g fresh strawberries
- 80g sugar
- 150ml double cream
- 150g Greek yogurt
- 150g custard
- Optional: a few pistachio nuts or grated orange zest for garnish
- 4-6 individual serving dishes or a serving bowl with a minimum 1-litre capacity
Method:
Now, let's dive into the simple steps for creating this heavenly dessert:
- Combine the sliced rhubarb and sugar in a small pan. If you're using an AGA cooker, cover the pan and cook on the boiling plate for a few minutes. Then, transfer it to the simmering plate until the rhubarb is tender. Alternatively, you can roast the rhubarb and sugar mixture in the AGA roasting oven on the 3rd set of runners for 15 minutes. Allow the rhubarb to cool.
- Spoon the majority of the cooked rhubarb, along with its flavourful juices, into a small bowl. Gently break up the rhubarb pieces. Reserve a small portion of rhubarb for later. Let it cool completely.
- Slice the fresh strawberries into desired sizes, adding a burst of natural sweetness to the dessert.
- Whip the double cream and Greek yogurt until they form stiff peaks. Carefully fold in the custard. Then, fold in 3/4 of the cooked rhubarb mixture and most of the sliced strawberries, creating a delightful blend of flavours and textures.
- Spoon the heavenly mixture into your chosen serving dish or individual dishes, ensuring each serving receives an equal share of deliciousness. Top the dessert with the remaining rhubarb and/or strawberries, gently swirling them through the mixture for an aesthetically pleasing presentation.
- You have two options: either serve the pudding immediately to relish its flavours, or refrigerate it for up to 72 hours, allowing the dessert to chill and intensify its deliciousness. Please note that this dessert is not suitable for freezing.
To Serve a Crowd Using the AGA Trifle Bowl (16 servings):
If you're hosting a larger gathering and wish to impress your guests, follow these steps:
- Cook 1kg to 1.2kg of rhubarb as mentioned earlier, ensuring there's enough to satisfy everyone's cravings.
- Whip 600ml of double or whipping cream and combine it with 500g of Greek-style yogurt. Fold in 3/4 of the cooked rhubarb, creating a creamy mixture that will leave your guests wanting more.
- Take a beautiful serving dish, such as the AGA trifle bowl, and spoon half of the remaining rhubarb into the base, spreading it to the edges for an eye-catching display. Layer half of the creamy mixture on top, followed by the remaining cooked rhubarb. Finally, add the rest of the creamy mixture, creating alternating layers of sheer indulgence.
This recipes was produced by Naomi Hansell for Edwards & Godding and AGA Living.
