As some of you know, this year was the first time that I cooked with rhubarb, and I’ve managed to try out a few rhubarb recipes during the small window of opportunity that we’re allowed when it comes to this strange and wonderful vegetable.
I’ve made strawberry-rhubarb pies, rhubarb-apple crisp and rhubarb sauce. I even had a bit of a nibble on a raw piece of rhubarb, which was delightfully sour, although the stringy texture is something that might take some getting used to.
With a bunch carefully stored away, I began searching for the last rhubarb recipe of the season, and had to giggle when I came across a Rhubarb and Strawberry Fool recipe by Gabriel Gaté.
He was the first chef I ever watched on television as a kid, and would watch him weekly with my sister and my brother-in-law. I’m not a huge fan of desserts with masses of cream so it would have been a perfect treat to take to my sister’s for dinner, but by the time that they return from their holiday, rhubarb season would have been over. So I packed my bag full of goodies, whipped it all together at my mum’s house and made her eat it instead!
If the amount of cream and mascarpone seems daunting to you as well, just layer in some extra rhubarb and strawberry compote as it cuts through the sweetness and richness of the cream.
With its season drawing to an end, I think it’s time to say farewell to rhubarb. For now… I’ll just patiently compile a list of recipes to try out for when it comes around again. Rhubarb and Berry Mille-Feuille anyone?
Rhubarb and Strawberry Fool
This recipe requires 2 hours of cooling time.
- 600g rhubarb (approximately)
- 90g honey
- 2 tablespoons water
- 200g strawberries (hulled and sliced)
- 1 cup mascarpone
- 1 tablespoon lemon rind (finely grated)
- 2 cups whipped cream (home-whipped or store-bought)
- Trim and wash the rhubarb stalks. Peel and cut them into 5 cm pieces.
- Place the honey and water in a saucepan over medium heat. Add the rhubarb and cook, stirring occasionally, for 6 to 8 minutes or until the rhubarb is just soft.
- Add the strawberries and gently stir to combine. Cook for 1 to 2 minutes or until the strawberries are just soft.
- Transfer to a bowl and stand for 1 to 2 hours or until cooled.
- When ready to put the fools together, spoon 1 tablespoon of the rhubarb and strawberry mixture into the base of 6 glasses.
- Meanwhile, whisk together the mascarpone and lemon rind until smooth. Add three-quarters of the remaining stewed rhubarb mixture – do not mix – then add the whipped cream.
- Using a table knife, gently swirl the mixture together.
- Spoon or pipe it into the glasses. Top each glass with remaining rhubarb mixture. Serve.
Recipe by Gabriel Gaté as found on the SBS Food website.