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RHUBARB FOOL WITH CONFIT RHUBARB AND PISTACHIOS
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the oven to 180C / fan 160C / gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, grapefruit zest and juice and the lemon juice. Cover with silver foil and roast for 20 minutes. Remove from the oven, uncover and allow the rhubarb to cool in its syrup.
  2. Scoop out and discard the cardamom pods, then using a slotted spoon transfer half the rhubarb into a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.
  3. Combine the purèe with the condensed milk and a small pinch fo salt. Stir in the grated ginger.
  4. Whip the cream to soft peaks in a bowl, then combine with the rhubarb mixture. Spoon the mouse into glasses and chill for a few hours or preferably overnight until set.
  5. When ready to serve, top with the remaining rhubarb along with the syrup and scatter with the pistachios.
Recipe Notes

TOP TIPS

This looks especially pretty with forced rhubarb when in season (late December to March) but just as good with field grown rhubarb available from April to September.

When buying rhubarb make sure that the stems are crisp (not floppy) and this will keep well in the fridge for a couple of weeks.  Rhubarb also freezes well cooked and uncooked.

You can make this fool with strawberries as well but they will need less time in the oven approx. 10 minutes.

 

 

 

 

Adapted from a recipe by Rosie Birkett

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