Nigella Lawson's Rhubarb Fool
This is old fashioned, nostalgia-perfect English summer in pudding form, vanilla-scented rhubarb rippled, totally dreamy.Make sure you use the rosiest, reddest rhubarb you can: that monster stuff, dredged up almost khaki at the very end of August, will not quite do here. I don't want to anger the nation's greengrocers, but I've found Marks & Spencer's sell rhubarb that is reliably pink all the year around. And it's hardly seasonal to mention it; but of course the pinkest, purest, pucest stalks are the forced kind that fill the shops after Christmas: no matter, you will want to eat this whenever you can.
If you haven't got any vanilla sugar to hand (though you can have, just by leaving a vanilla pod or two in a jar of caster sugar for a few days, even less if you cut the pod up), use ordinary caster sugar and add a teaspoon of pure vanilla extract to the cream when you whip it. This recipe is not Simon Hopkinson's but is wholly, chest swellingly inspire by it.
I deviate sometimes from it in the summer months - actually, throughout the year, now I come to think of it - by following exactly the same rhubarb-cooking method, but instead of doing anything with it further, I serve it simply as it is, roasted to tender pinkness, to be eaten still warm with a tub of good shop-bought vanilla ice cream.
Copyright Nigella Lawson
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