I am moving house this week so I have kept my cooking plans to a minimum. This dessert was meant to be a simple assembly of shop-bought ingredients but, as is so often the case when you are already feeling a little frazzled, the best laid plans will tend to go astray.
I had planned on using canned rhubarb for this light and fluffy fool, simply because it is the only form in which I have ever seen rhubarb sold in SA. However, a trawl of my local supermarkets yielded none although I did eventually track down a few gnarly sticks of fresh (if you can call it that!) rhubarb at my local grocers.
I could also swear blind that I have seen jars of lemon curd for sale before but a search for this proved totally fruitless. So I ended up making my own curd and stewing my own rhubarb. I have included these processes below (to be honest, making the curd and the rhubarb takes less than 15 minutes and is totally worth it) but do feel free to use shop-bought alternatives as was my initial intention.
This is my entry for May’s Recipes for Life Challenge hosted by the lovely Vanesther over at Bangers & Mash and the wonderful folks at SWALLOW, a charity that supports adults with learning disabilities to lead more independent lives. For further details on the Recipes for Life Challenge, please hop over to Bangers & Mash or see my previous post here.
Rhubarb, Ginger and Lemon Fool
For the lemon curd (or use 4 tbsp shop-bought):
- 2 egg yolks
- 1 whole egg
- 75g caster sugar
- zest and juice of 2 lemons
- 110g unsalted butter, diced
Put the eggs, caster sugar, lemon zest and juice in a small pan and whisk to combine. Place over a medium heat, whisking constantly, and gradually add the diced butter. Continue whisking until thickened then pass through a fine sieve into a bowl. Cover the surface of the curd with clingfilm and leave to cool.
For the stewed rhubarb (or use one 400g can):
- 375g rhubarb, roughly chopped
- 3 tbsp caster sugar
- 1/2 tsp ground ginger
Place the rhubarb, sugar and ginger in a small pan with 3 tbsp water. Stew over a medium heat for 5-10 minutes or until the rhubarb has softened. Leave to cool.
For the fool:
- 200g Greek yoghurt
- 1 tbsp icing sugar
- 1/4 tsp vanilla paste (optional)
- 200ml double cream
- crushed ginger biscuits to serve
Whisk together the yoghurt, icing sugar and vanilla. Add the cream and continue to whisk until soft peaks form. Gently fold the lemon curd into the cream mixture then layer in glasses along with the stewed rhubarb. Sprinkle with the crushed ginger biscuits just before serving.