Rhubarb and Strawberry Fruit Fool
Ingredients
- 400 gRhubarb (in chunks)
- 200 gStrawberry (hulled)
- 100 gWhite sugar
- 300 mlCream (very cold)
- 1 pcVanilla bean
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
Method
A velvety cream marbled with tangy fruit compote. The sweetness of the whipped cream balances the sharp rhubarb for a fresh finish.
- 1
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
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.
- 3
Scrape the vanilla bean into very cold cream. Whisk until firm peaks form that hold their shape between the whisk wires.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately or within 4 hours. The cream eventually loses its structure when in contact with the fruit's acidity.
