Rhubarb Fool with Lemongrass

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Rhubarb Fool with Lemongrass

Rhubarb Fool with Lemongrass is a modern British recipe for the classic desert of a stew of rhubarb and lemongrass that's drained, mixed with creme fraiche and mascarpone cheese before being spooned into glasses, chilled and served topped with white chocolate and which makes an elegant dessert for Valentine's day. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb Fool with Lemongrass.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+60 minutes cooling)

Serves:

Rating:

Tags : Herb Recipes Dessert Recipes Milk Recipes Cheese Recipes British Recipes

A classic British dessert updated with a fusion twist for an elegant Valentine's dessert.

Ingredients:

350g rhubarb, washed, trimmed and cut into chunks about 3cm long (no need to peel)
1 lemongrass stalk, peeled and very finely chopped (basically they need to be minced)
50ml water
70g unrefined cane sugar (or palm sugar)
55g icing sugar
75ml crème fraîche
75ml mascarpone cheese
2 tbsp white chocolate shavings
shortbread fingers, to accompany

Method:

Place the rhubarb into a small pan with the lemongrass, cane sugar and water. Cover and bring to a simmer then cook gently for about 10 minutes, or until the rhubarb pieces soften and break down.

Turn into a sieve and allow the juices to drain away (reserve these for another dish). Whisk the icing sugar into the mascarpone cheese then gently fold in the crème fraîche and half the rhubarb solids.

Divide the remaining rhubarb between two serving glasses then spoon over the fool mixture. Place in the refrigerator and allow to cool for at least 1 hour. Just before serving sprinkle the white chocolate on top.

Serve accompanied by shortbread fingers.

Find more classic Valentine's day Recipes Here.