Tuesday, 25 March 2014

Easy Peasy Rhubarb and Strawberry Fool

Rhubarb and strawberry fool served in my late
Mother-in-law's glass trifle bowl.
 This is a cheat's recipe.  I found some cooked rhubarb and strawberries in the freezer that looked as if they needed to be used up. They had already been sugared and I just heated them up to get ride of the freezer taste and then cooled them again.
At the moment, lovely pink rhubarb in in the supermarkets and available on market stalls. I may succumb to some fresh rhubarb and do this again.

 Supermarket strawberries which can be bland at this time of year are fine as the orange will impart a bit more flavour.

To make the fool, you need 6 or so good sized stalks of rhubarb, a punnet of strawberries and a tub of ready-made custard.

6 large stalks of rhubarb
1 punnet of strawberries (Reserve a few for placing on top.)
The juice and zest of one orange
About 1/2 cup of sugar
1 tub of ready-made custard. (I used Madagascan Vanilla Custard.  Delicious.)

Cook the rhubarb with the juice of one orange until tender.
Add strawberries, sugar and the zest of the orange and cook gently for a couple of minutes.
When the mixture is cool, swirl the custard into the rhubarb mixture. Do not over mix it.  You want the swirls to show.
Serve it in a pretty bowl topped with a few fresh berries.

NB What happened to sewing??? I'm still working on my quilt.

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