Rhubarb Fool With Confit Rhubarb Pistachios Food

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.

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.

RHUBARB FOOL WITH CONFIT RHUBARB & PISTACHIOS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, blood orange zest and juice, and the lemon juice. Cover and roast for 20 mins. Remove from the oven, uncover and leave to cool in its syrup.
• Scoop out and discard the cardamom pods, then use a slotted spoon to transfer half the rhubarb into the bowl of a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.
• Combine the purée with the condensed milk and a pinch of salt. Stir in the ginger. Whip the cream to medium peaks in a bowl, then carefully fold in the rhubarb mix.
• Spoon the mousse into glasses and chill for a few hrs or overnight until set. Top with the remaining rhubarb, along with its syrup and scatter over the pistachios.

BLUEBERRY RHUBARB CRISP WITH PISTACHIO CRUST

Steps:

• If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
• Preheat oven to 375.
• Topping:
• Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
• Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
• Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
• Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
• Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.

CLASSIC RHUBARB FOOL WITH FARM-FRESH CREAM

Steps:

• Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.
• Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.
• Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.

RHUBARB AND CUSTARD FOOL (MATT PRESTON)

Steps:

• Trim the rhubarb, cutting off leaves and gnarly ends. Rinse, & slice rhubarb into 5cm lengths. Put the rhubarb into a heavy-based pan with a lid. Pour in the orange juice and stir. Place on a low heat and cook. Stirring occasionally to ensure the rhubarb doesn't stick.
• As rhubarb cooks it will break down and release its juice. Stir in the brown sugar. As soon as the rhubarb has broken down to fine threads remove from heat, add rose water, and set aside to cool.
• When Rhubarb is completely cooled ~ whip the cream until it's stiff. Fold in the cooled rhubarb, then fold in the cold custard. The fool should be marbled with rhubarb and custard.
• Serve in glasses with shards of pine nut praline and a savoiardi biscuit with each glass for dunking.
• To make the praline ~ Toast the pine nuts in a dry pan over low heat for 4-5 minutes until golden brown. Remove and set aside.
• In a small pan melt the 100g sugar over low heat - allow it to dissolve without stirring. Cook until it is a golden caramel, then mix in the toasted pine nuts. Working quickly, spread out the pine nut praline onto a non-stick baking tray or silicon mat to cool. When the praline is cool, crack into thin shards.