Ingredients for Rhubarb Lemon Fool
- 450g rhubarb
- Lemon, Zest Of
- 100ml water
- Brown Sugar
- 50g icing sugar
- 150ml crème fraîche
- Mascarpone Cheese
- White Chocolate
- Lemon, Juice Of
- 50ml sweet wine (optional)
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How to Make Rhubarb Lemon Fool
- Wash and trim 450g rhubarb.
- Cut into 1-inch chunks.
- Place rhubarb in a saucepan with 100ml water, 100g granulated sugar, and the zest of 1 lemon.
- Cover and simmer until pulpy, about 10 minutes. Stir occasionally.
- Strain the rhubarb through a fine-mesh sieve, reserving the juices for lemonade. Set the pulp aside to cool completely.
- In a separate bowl, whisk together 250g mascarpone cheese and 50g icing sugar until smooth and creamy.
- Gently fold in 150ml crème fraîche and half of the cooled rhubarb pulp.
- Layer the remaining rhubarb pulp in serving glasses.
- Spoon the mascarpone mixture over the rhubarb in each glass.
- Refrigerate for at least 3 hours to allow the flavors to meld and the fool to set.
- Garnish with chocolate shavings before serving.
- **Rhubarb Lemonade:** Strain the reserved rhubarb juice through a fine-mesh sieve. Add the juice of 1 lemon.
- Adjust sweetness by adding more sugar to taste (optional).
- Add 50ml sweet wine (e.g., Riesling or Moscato) if desired.
- Refrigerate the lemonade until chilled.
- Serve the chilled lemonade alongside the fool.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
198g
Fat
79g
Carbs
19g
