Simple roasted rhubarb fool

Simple roasted rhubarb fool

Based on 4 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"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 👌
15
min.
Preparation
20
min.
Baking
10
min.
Resting

Ingredients

Servings2
200 g
rhubarb
5 g
ginger
50 g
sugar
50 g
heavy cream
200 g
quark
¼ tsp
vanilla extract
1 tsp
orange zest
g
pistachios
salt
MetricImperial

Utensils

cutting board, knife, peeler, oven, baking dish, frying pan, hand mixer with beaters, bowl (large), rubber spatula

How-To Videos

homemade-vanilla-sugar

Homemade vanilla sugar

how-to-toast-nuts

How to toast nuts

how-to-infuse-whipped-cream

How to infuse whipped cream

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal328
Protein13 g
Fat15 g
Carb35 g
  • Step 1/4

    Cut off the woody ends of rhubarb, then chop into approx. 4 cm / 1 ½-in. sticks. Thinly slice ginger.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!