It’s nice to have a variation on the classic whipped cream fool — this recipe is a more rich indulgent "grown up’’ type of fool, with sweet sharp rhubarb to contrast with the creme. At Vinnies I will often use creme fraiche or mascarpone as an alternative when creating desserts that would normally call for whipped cream.
|200 g||Rhubarb (Main)|
|3 Tbsp||Brown sugar|
|200 g||Creme fraiche (Main)|
|2 Tbsp||Icing sugar|
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- Heat oven to 180C.
- Wash the rhubarb, then cut into batons. Place in a small roasting dish with sugar and water, cover with foil and cook in the oven for 20 minutes or until rhubarb is soft. Allow to cool, then chill.
- Mix together creme fraiche, mascarpone and icing sugar. Spoon creme mix into a large serving bowl then pour over chilled rhubarb.