Yes, I am fooling around again. Earlier in the year, I gave rhubarb fool a go. I liked it but there were a couple of niggles. My previous rhubarb fool was pretty tasty, pretty good in all respects. But, perhaps it could have been lighter, Perhaps it could have been rhubarbier (new word). Perhaps I need to completely rethink the idea of the fool. So, it’s time to fool you twice, if you don’t mind.
My ingredients shot has something additional to last time. Eggs.
It doesn’t even qualify as a list. A kilo of rhubarb, a quarter kilo of caster sugar, 2 eggs and half a litre of cream (lactose free in this case).
The instructions are simple too. Chop the rhubarb and put it in a pot with a little water. Add the sugar.
Bring it to the boil. Cook until the rhubarb breaks down. Now comes the beginning of the big difference. Let it cool and put it through a sieve. Keep both the pulp and the juice.
Whip the whites of two eggs.
Whip the half litre of cream.
Fold the eggs into the cream then fold most of the rhubarb juice into the mixture, reserving some for pouring. Do it gently to stop the air escaping from the egg and cream.
Side note of elucidation: The word ‘fool’ comes, like so many other words, from something Latin. It refers to being full of air or a windbag. In this case, the dessert is full of air.
Next place the pulp at the centre of a serving bowl. Spoon the fool mixture gently over this. Spoon it out, serve it and don’t forget to pour some of that delicious rhubarb sauce over the top.
I hope you don’t mind my fooling you twice. It is a new twist on an old fool. Try it. It’s simple and very, very tasty. No fooling. Now, you have heard enough from this particular windbag.