Amy Claridge shared her recipe for rhubarb and cardamom fool. A perfect summer dessert.
Ingredients
Before you start...
The cream for this recipe will need to infuse with the cardamom overnight in the fridge before using.
- 1 small tub of double cream
- 6 cardamom pods, toasted and crushed
- 4 rhubarb stalks
- A little sugar (optional)
- Sweet Cecily flowers, to decorate
Method: How to make Rhubarb and cardamom fool
Add the cardamom to the cream, cover and leave overnight in the fridge to infuse.
Gently stew the rhubarb in a little water until soft under the tip of a knife (you can add a little sugar to this stage if you wish but I quite like the tartness).
Strain the cream (to remove seeds) and whip the cream until it has stiff peaks. Carefully fold into the cooled rhubarb.
Pop your Fool into pretty individual dishes letting the pink blush of rhubarb show itself off perfectly.
To serve:
The fool benefits from a chill in the fridge for an hour. Decorate the top with edible flowers such as Sweet Cecily. Find a deckchair near some rhubarb crowns and enjoy your Fool in the summer sun!
