Rhubarb fool
Item 1 of 1
For this rhubarb fool recipe by Tom Aikens, you can use either rhubarb or forced rhubarb. Forced rhubarb is seasonal in January whereas regular rhubarb comes into season around April. Browse through our collection of rhubarb recipes for more dishes using this lovely ingredient.
First published in 2015
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Ingredients
Metric
Imperial
Rhubarb fool
Sponge fingers
- 4 eggs, separated
- 50ml of water
- 200g of caster sugar
- 150g of ground almonds
- 70g of plain flour
SAVE RECIPE
Equipment
- Piping bag and nozzle
Method
1
Preheat the oven to 160˚C/gas mark 3. Whisk the separated egg yolks, water and 150g of sugar in a large bowl over a pan of simmering water, making sure the water does not touch the base of the bowl. Continue to whisk unti pale and thick and remove from heat
- 4 eggs
- 50ml of water
- 150g of caster sugar
2
Whisk together the egg whites and remaining sugar to stiff peaks. Fold into the yolk mixture and then very gently fold through the flour and ground almonds
- 4 eggs
- 50g of caster sugar
- 150g of ground almonds
- 70g of plain flour
3
Pour the mixture into a piping bag and on a lined baking tray pipe 1cm by 6 cm fingers. Bake in the oven for 10 minutes. Remove from the oven and sprinkle with caster sugar while still hot. Set aside to cool
4
For the fool, combine the rhubarb, sugar, vanilla and lemon juice in a pan. Bring to the boil and reduce to a simmer for 5-10 minutes with the lid on. When the rhubarb is tender, remove from the heat and add the gelatine, stirring through to melt completely
5
To serve, whip the cream to medium peaks and fold into the rhubarb mix to cool. Plate and serve with the sponge fingers
- 400ml of cream
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