British rhubarb season runs from February until May and while there are countless amazing dessert ideas to use this vibrant, tart ingredient, my favourite is the Rhubarb Fool. It’s creamy, it’s tangy and it’s beautifully chilled. Whipped with a light dreamy texture that’s like eating a rhubarb flavoured cloud, you’ve got to try it!
Rhubarb Fool is a quintessentially British dessert that goes back a few centuries and traditionally, it combines a sweet and tangy rhubarb compote with freshly whipped unsweetened cream. The two are then folded together to create a sensation for your tastebuds. While cooking the rhubarb and sugar together, you can stir the mixture fairly consistently to get a more soft and broken down texture but I preferred it with chunkier larger pieces so left mine to simmer with a lid on instead of creating the traditional compote.
The addition of pistachios adds a crunch and a bit more texture to each bite, as well as being aesthetically pleasing with a lovely smattering of green on top. I’ve also opted for a mixture of mascarpone and natural yoghurt rather than custard or cream as it brings a slightly sour note with it, the addition of icing sugar ensures this isn’t too overpowering though.
- 400g rhubarb, cut into 2cm chunks
- 1 tbsp ginger paste
- 2 tbsp light brown soft sugar
- 150g mascarpone
- 350g natural yogurt
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 75g shelled pistachios, chopped
- Pop the rhubarb, ginger and brown sugar into a saucepan with 1 tbsp water and cook, covered, over a low heat for 5 mins until soft. Uncover, then cook for. a further 5 mins. Remove from the heat and set aside to cool.
- Whisk the mascarpone with the yogurt, vanilla extract, icing sugar, nutmeg and cinnamon. Fold in 50g pistachios and 2 tbsp of the cooled rhubarb.
- Divide half the yogurt mixture between 4 glasses or bowls, top with half the rhubarb then repeat, finishing with the remaining pistachios.
These would be okay covered in the fridge for a couple of days but they really are best served immediately otherwise all the textures and juices start to combine and create a bit of a mush, still tasty though!