Preserving Wild Foods by Raquel Pelzel & Raquel Pelzel

Author:Raquel Pelzel & Raquel Pelzel
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2012-03-24T16:00:00+00:00

RHUBARB FOOL

MAKES 4 PARFAITS

A proper fool is made by taking a sour fruit (or vegetable, in the case of rhubarb) and making it into a compote. It then gets topped or layered with a double helping of sweetened cream. My sister and I would sit down to eat this sweet after school, and whoever got to the sour fruit layer first would scream out “I’ve been fooled!”

Cut into 1-inch pieces

1 pound rhubarb stalks

Put in a heavy-bottomed medium pot and add

¼ cup Demerara sugar

2 tablespoons honey

1 teaspoon lemon zest

Cook over medium heat, stirring often, until the rhubarb breaks down, about 12 minutes. Turn off the heat and transfer to a medium bowl to cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours (and up to 2 days). Beat

1 cup heavy cream

¼ cup confectioners’ sugar

a scant ½ teaspoon vanilla extract

until the cream holds stiff peaks, 2 to 3 minutes. To assemble, spoon two dollops of rhubarb into four parfait or wineglasses. Top with 1 spoonful of whipped cream. Repeat, dividing the remaining rhubarb among the glasses and topping off with the remaining whipped cream. Serve immediately, or chill for up to a few hours.

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