Ross Lewis is in studio to-day to show us his fantastic recipe for Rhubarb Fool with Organic Oatmeal Crunch
- poached rhubarb:
- 5 stalks rhubarb (cleaned and diced)
- syrup –
- 0.5 lire of water
- 250 g sugar
- juice of ½ orange
- juice of ½ lemon
- 1 piece of ginger
- 1 vanilla pod
- rhubarb jelly:
- 250 g syrup (the strained syrup from the above recipe)
- 5 g soaked gelatine leaf
- rhubarb fool:
- 200 g poached rhubarb
- 20 g sugar
- 1 vanilla
- 50 g whipped cream
- 30 g crème fraiche
- having poached the rhubarb, crush it with the caster sugar and vanilla using a fork. fold in the crème fraiche and cream.
- yoghurt foam:
- 85 g cream
- 65 g sugar
- 2 g gelatine
- 1 vanilla pod
- 350 g greek yoghurt
- oatmeal crunch:
- 100 g butter
- 100 g sugar
- 100 g liquid glucose
- 100 g organic jumbo oats
- 50 g pinhead oatmeal
- Poached Rhubarb:
- Put the diced rhubarb in an ovenproof dish and pour the syrup mix over it. Put it in the oven at 150°C for 10 minutes.
- Take out of the oven and leave the rhubarb in the syrup until cold. Strain off the rhubarb and bring the syrup bring to the boil for a further 5 minutes.
- Rhubarb Jelly:
- Bring the strained syrup to the boil, add the gelatine and set in the glasses or cups in which you will serve the fool.
- Approximately 40g of jelly per glass.
- Yoghurt Foam:
- Bring the cream, sugar and the seeds from the 2 vanilla pods to the boil.
- Then add the soaked gelatine and pour in the yoghurt.
- Put the mix into a Chantilly gun with 2 gases and allow to chill for 2 hours.
- Oatmeal Crunch:
- Mix the butter, sugar and glucose in a pan and bring to the boil.
- Add the jumbo and pinhead oats then take off the heat.
- Spread the mixture on a tray covered with greaseproof paper. Cook at 180°C for 5 mins. Allow to cool.
- To Present:
- Take the glasses with the pre-set jelly and spoon in the rhubarb fool. Top with the yogurt foam and oatmeal crunch – optional.
Ross's tips: When making fools you must use fruits that you can easily pulp such gooseberry or plum Make sure cream is cold and just out of the fridge before whisking. Avoid over whisking the cream to leave enough for the rhubarb to be folded in. Leave the sugar and the vanilla in the crushed rhubarb to infuse for 1 hour at room temperature before adding the whipped cream When choosing the rhubarb make sure it is really ripe which means it should be a really deep red/pink thoughout the stalk.
More by Ross Lewis:
- Goat's Cheese Risotto with Asparagus
- Nut Brownies
- Langoustine, smoked bacon and basil spring roll, red pepper escabeche