Simple roasted rhubarb fool
"A fool is a really simple English dessert. Traditionally it mixes softened or stewed fruits into a thick custard, but many modern variations use whipped cream instead. This version adds extra flavor with orange zest, vanilla, and ginger, and I’ve decided to lighten up the whole thing by mixing the whipped cream with quark, but you could also use Greek yogurt instead. Use a small baking dish to roast the rhubarb so it will remain moist and not dry out. If you have extra rhubarb, save it and serve it over vanilla ice cream!"
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, peeler, oven, baking dish, frying pan, hand mixer with beaters, bowl (large), rubber spatula
How-To Videos
Homemade vanilla sugar
How to toast nuts
How to infuse whipped cream
How to peel ginger
Nutrition per serving
Step 1/4
- 200 g rhubarb
- 5 g ginger
- cutting board
- knife
- peeler
Cut off the woody ends of rhubarb, then chop into approx. 4 cm / 1 ½-in. sticks. Thinly slice ginger.
Step 2/4
- 1 tsp orange zest
- 35 g sugar
- salt
- oven
- baking dish
Preheat the oven to 180ºC/360ºF. In a small baking dish, mix rhubarb, ginger, orange zest, some sugar, and a pinch of salt, then arrange into a single layer. Let sit for approx. 15 min., or longer if you have time, until some juices are released.
Step 3/4
- 7½ g pistachios
- frying pan
Transfer rhubarb to the oven and roast for approx. 20 min., until the rhubarb has softened and formed a syrup texture. Remove from the oven and let cool. In the meantime, toast pistachios in a dry frying pan and roughly chop.
Step 4/4
- 50 g heavy cream
- 200 g quark
- ¼ tsp vanilla extract
- 15 g sugar
- hand mixer with beaters
- bowl (large)
- rubber spatula
Use a hand mixer with beaters to whip heavy cream and vanilla extract in a large bowl, until soft peaks form, then add remaining sugar, beat until stiff. Gently fold in the quark. Add whipped cream and rhubarb to serving glasses or arrange on plates. Garnish with chopped pistachios. Serve immediately and enjoy!
