Rhubarb And Custard Fool Matt Preston Recipes

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RHUBARB AND CUSTARD FOOL (MATT PRESTON)



Rhubarb and Custard Fool (Matt Preston) image

A delcious recipe posted for Matt Preston fans. Recipe states 2 bunches Rhubarb (1.2kg which will yield 700ml cooked) and premium store bought custard could be used. Less sugar can be used and other stewed fruits can be substituted.

Provided by Tisme

Categories     Dessert

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 bunches rhubarb (1.2kg)
1 orange, juiced
1/4 cup brown sugar
1/2 teaspoon rose water
300 ml cream
500 ml thick custard
100 g pine nuts
100 g sugar
Savoiardi cookie (Italian sponge finger or lady finger)

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.

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