Blackberry Rhubarb Fool Recipes

BLACKBERRY & LEMON FOOL

Steps:

• Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
• Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.

BLACKBERRY FOOL

Steps:

• Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry!

SPEEDY RHUBARB FOOL

Steps:

• Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
• While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
• Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
• Mix the yogurt, orange zest and honey together.
• To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
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BLACKBERRY RHUBARB FOOL TART

Steps:

• For the tart crust: In a large bowl combine the flour and salt. Cut the chilled butter into 1-inh pieces. Using a pastry cutter or a fork, cut the butter into the flour. Cut together until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, and mix very gently, just until the mixture can be formed into a ball. Do not overwork the dough. Press the ball into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees. Roll the dough out to 1/8 inch thick and place into a tart pan. Trim the edges. Cover the crust loosely with parchment paper and weight with pie weights or dried beans. Blind bake the pie crust for 15 to 20 minutes, or until golden brown. Let cool completely.
• For the Fool: In a saucepan, combine the rhubarb, sugar and lemon juice. Cook over medium heat until the rhubarb is very soft, about 15 minutes. Remove the mixture from the heat. Puree the mixture in a food processor. Refrigerate until cold. Fold the puree into the whipped cream. Refrigerate for several hours. 1 hour before serving, spoon the fool into the prepared tart crust. Place the blackberries on top of the tart.

BLACKBERRY-RHUBARB FOOL

Steps:

• Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky purée, stirring often. Cool completely. Meanwhile, line sieve or colander with cheesecloth or coffee filters, and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1 1/2 hours, or overnight. Chill mixing bowl and beaters in freezer 1 hour, or overnight. (This will make it easier to whip cream.) Put remaining 1/2 cup blackberries in refrigerator. Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes, and garnish with wafer crumbs and thawed blackberries.

BLACKBERRY-RHUBARB FOOL

Steps:

• Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky puree. Stirring often. Cool completely.
• Meanwhile, line sieve or colander with cheesecloth or coffee filters and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1/2 hours, or overnight.
• Chill mixing bowl and beaters in freezer 1 hour or overnight. This will make it easier to whip cream.
• Put remaining 1/2 cup blackberries in refrigerator.
• Fold yogurt into rhubarb mixture with spatula.
• Whip cream in chilled bowl with electric. mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls.
• Spoon into dessert dishes and garnish with wafer crumbs and remaining blackberries.