Rhubarb Fool Trifle Food

RHUBARB FOOL

Steps:

• Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
• Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
• Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.

RHUBARB FOOL TRIFLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthways, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the orange juice and sherry. Tuck the orange zest around and sprinkle with sugar. Cover tightly with foil and roast for 30-40 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy, then leave to cool.
• To assemble the trifle, scatter the shortbread in the bottom of a trifle dish. Drain two-thirds of the rhubarb from its syrup. To make the fool, whip the cream and sugar together, then fold half into the custard. Fold in the rhubarb so the mix is swirled pink. Spoon the mix on top of the shortbread, then spoon the rest of the cream around the edge of the bowl. Use a slotted spoon to lift the remaining rhubarb into the middle of the trifle. Serve with the syrup in a separate jug. Once assembled, will keep in the fridge for up to a day.

RHUBARB FOOL

Steps:

• In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
• Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
• Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
• Divide the fool among 6 goblets.

EASY RHUBARB TRIFLE

Steps:

• Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
• Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
• Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
• Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
• Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
• Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.

RHUBARB FOOL

Steps:

• Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
• In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
• Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

SPEEDY RHUBARB FOOL

Steps:

• Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
• While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
• Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
• Mix the yogurt, orange zest and honey together.
• To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
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RHUBARB FOOL

Steps:

• Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
• Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.

BERRY RHUBARB FOOL

Steps:

• In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a small bowl, whip cream until soft peaks form. In parfait glasses, alternately layer whipped cream, berries and rhubarb mixture.

RHUBARB AND ORANGE TRIFLE

Steps:

• Preheat the oven to 200°C To make the candied zest (for decorating), remove the orange zest using a vegetable peeler, taking care not to include any white pith. Cut into thin strips. Put 50g sugar into a pan with 150ml water and heat until dissolved. Add the zest and simmer for 10 minutes or until tender. Drain and leave to cool.
• Put the rhubarb in a single layer in a shallow greased dish and sprinkle on the rest of the sugar. Add the juice from the orange, cover with foil, and cook in the oven for 15 minutes. Remove the foil, turn the pieces over, and cook, uncovered, for 10 minutes. Leave to cool. Drain and reserve the juice.
• Split the sponges and sandwich with marmalade. Cut each into three pieces and put in the base of a trifle bowl or individual dishes. Mix 5tbsp rhubarb juice with the liqeur and sprinkle over the sponges. Put the rhubarb on top.
• Mix the custard with the mascarpone and spoon over the rhubarb. Level the top and chill for 20 minutes.
• Whip the cream until it just holds its shape and spread on top. Decorate the top with candied zest.

TANGY RHUBARB FOOL

Steps:

• Line a strainer with 4 layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. , In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled., In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt. , Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.

RHUBARB FOOL

Steps:

• Preheat the oven to 350 degrees. In a bowl, toss the rhubarb with 1/2 cup of sugar. Spread evenly on a nonstick baking sheet. Roast about 20 minutes. Transfer to a container, including any juices from the sheet. Let cool, and then cover and refrigerate.
• To assemble, drain rhubarb in a strainer over a bowl, reserving juices; set aside. Split vanilla bean lengthwise and scrape the pulp into the remaining sugar. Mix well, and then add to cream. Beat until stiff. In a glass bowl or individual tall glasses, layer rhubarb and cream, starting with rhubarb and ending with cream. Drizzle rhubarb juice over the top. Serve immediately or chill for up to 4 hours.

RHUBARB AND STRAWBERRY TRIFLE

Steps:

• In saucepan, heat milk until bubbles form around edge.
• In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
• Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
• Reduce heat to low and simmer, stirring for 1 minute.
• Remove from heat and stir in vanilla, cool.
• Whip cream and whisk one quarter into custard.
• Fold in remaining whipped cream.
• Spread half of the cake in a 12 or 14 cup glass serving bowl.
• Spread half of the rhubarb over cake, then half the strawberries.
• Repeat layers.
• Chill for at least 1 hour or for up to 8 hours.
• Garnish with almonds, whole strawberries and whipped cream.