Rhubarb and Strawberry Fruit Fool

A velvety cream marbled with tangy fruit compote. The sweetness of the whipped cream balances the sharp rhubarb for a fresh finish.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 326
• Protein: 3 g
• Carbs: 35 g
• Fat: 19 g

Ingredients

• 400 g Rhubarb ( in chunks )
• 200 g Strawberry ( hulled )
• 100 g White sugar
• 300 ml Cream ( very cold )
• 1 piece Vanilla bean
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Preparing the compote

   Cut rhubarb into 2 cm chunks and halve the strawberries. Place in a saucepan with sugar and juice from half a lemon. Heat over medium heat until fruit softens and juice reduces to coat the back of a spoon.

2. Complete cooling

   Transfer the compote to a bowl. Let cool completely in the refrigerator. It is crucial that the mixture is cold to prevent the cream from splitting during mixing.

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3. Whipping the cream

   Scrape the vanilla bean into very cold cream. Whisk until firm peaks form that hold their shape between the whisk wires.

4. Marbled assembly

   Pour the cold compote over the cream. Fold roughly with a spatula to create marbling. Aim for a visual contrast between the white cream and red fruit, not a uniform mix.

Chef's tips

• Use cream with at least 30% fat content, otherwise it will never reach firm peaks.
• Do not skip chilling the compote: if it is even slightly warm, it will melt the fat in the cream and you will end up with soup.

Storage

Consume immediately or within 4 hours. The cream eventually loses its structure when in contact with the fruit's acidity.