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Sugar High Friday: Dairy - Rhubarb Fool Add/Read Comments
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The simplicity of this dessert is what is so attractive. Stewed fruit, in this case seasonal rhubarb with orange juice and the zest, swirled into whisked double cream and Greek yogurt.
Rhubarb Fool (serves 6)
- 700g rhubarb
- finely grated zest and juice of 1 orange
- 100g caster sugar
- 150ml double cream
- 150ml Greek Yogurt
Whisk the cream and yogurt until it starts to thicken. Stir in the rhubarb with a little of the reserve liquid. Spoon into glasses and chill.
From Delicious Magazine March 2004.
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Comments
Nice photgraphy .Is Rhubarb available in this season in USA .If so ,where it is available.
I have sent my entry for SHF#17 .Please note my entry and thanks for the same.
Scribbled down by: Ramya on March 10, 2006 4:57 AM
Ooh, great pictures! It looks absolutely fab! I wish we had rhubarb in early spring - here, it seems to be strictly a summer item. In the process of cooking my own SHF entry - will get back to you later today :)
Scribbled down by: Anne on March 10, 2006 7:38 AM
I've sent you 2 mail and I've done 2 mistakes!!!
Sorry! :o(
Here is te link to mi post...
http://lospaziodistaximo.blogspot.com/2006/03/sugar-high-friday-17-dairy.html
Scribbled down by: Staximo on March 10, 2006 11:08 AM
Hi Andrew - Technorati's unreliable for me so here's the link to my SHF ccntribution, What? Ice Cream">.
In addition, I can answer Ramya's question re: US rhubarb. It's ALMOST rhubarb season here, another few weeks. The best rhubarb is found at farmers markets in spring, in Missouri in the middle of the country that means May into early June. The frozen rhubarb isn't bad either ... especially when it's cooked for something like sauce for your GORGEOUS fool.
Scribbled down by: Alanna on March 10, 2006 1:27 PM
Oooh Rhubarb. I can't wait for spring.
Scribbled down by: Christine on March 10, 2006 11:59 PM
Andrew,
Thank you so much for hosting SHF #17. This is my first time particpating.
I've linked to Tecnorati but I thought I'd e-mail you my link as well:
http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/2006/03/sugar_high_frid.html
Your rhubarb fool is lovely!
Scribbled down by: Ivonne on March 11, 2006 1:26 AM
andy i have love hate affair of rhubard ok we dont get rhubard in Greece but when I was in Hampshire we had them at the garden....
i had this weirf feeling you were going to do a fool..I actually have a book at home called BRITIS DAIRY FOOD.. thanks for hosting
Scribbled down by: sha on March 12, 2006 3:57 PM
This looks delicious - love the fact you use Greek Yogurt! I must try that. You really know how to photograph desserts!
Scribbled down by: Catherine on July 31, 2006 4:56 PM
Thanks Catherine; I am getting better I think...
Scribbled down by: Andrew on July 31, 2006 5:03 PM