A fool is an English dessert. Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into a sweet custard. In this case, rhubarb is used as the base ingredient. Rhubarb has a naturally sour taste, which makes it perfect to be paired with richberry.
INGREDIENTS
For the rhubarb sauce:
· 1 tablespoon finely grated orange zest
· 2 tablespoons orange juice
· 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)
· 1/2 teaspoon rosewater, optional
· 1/2 cup sugar
For the whipped cream:
· 3/4 cup heavy whipping cream
· 1/4 cup sour cream, stirred
METHOD
Cook the rhubarb: Place a medium-sized, heat-proof bowl on the counter next to the stove. In a wide, deep skillet over medium heat, stir together the orange zest and orange juice. Stir constantly until the mixture liquefies and begins to boil. Raise the heat to high and add the rhubarb. Cook, stirring constantly until the rhubarb juices start to flow and the liquid comes to a boil. Adjust the heat to maintain a gentle simmer. Cook, stirring often, for an additional 4 to 6 minutes, or until the rhubarb starts to fall apart, but about one-third of the chunks remain intact.
Cool the rhubarb: Immediately pour the rhubarb puree into the heatproof bowl and stir in the rosewater, if using. Cool to room temperature; the rhubarb will continue to soften as it sits.
Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled. This rhubarb mixture can also be prepared several days in advance and kept refrigerated, or frozen for up to 3 months. (Thaw in the fridge overnight, if frozen.)
Whip the cream: In a chilled bowl, whip the cream with a hand mixer or stand mixer until it forms soft peaks but is slightly under-whipped. Whisk in the sour cream just until combined (the cream should still form soft peaks).
Assemble the fool: Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve. The fool is best eaten on the day it is made, but leftovers will keep, covered, for a few days.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
CALORIE SAVINGS:
1/2 cup sugar 390 Calories
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