Filter Blog By...The Rangemaster Bloggers
Alison Baker Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
April Rhubarb and Custard Fool
Posted by Gill Bland Tuesday, 1st April 2014
More fool, you.
No, I’m not going Shakespearean on you, I’m giving you an instruction. I’m not a huge fan of whipped cream so when I read recently that the title “fool” may come from the French verb fouler (to press) and therefore the only requirement of a fool is that it contains pureed fruit, I thought it was time to have revisit fools for April. This recipe uses greek yoghurt for creaminess and thickens it with custard powder to add a bit of sweet-shop joy to the mix. You could go light on the custard powder and sprinkle with granola for a breakfast fool, or serve with cardamom sablé soldiers for a fragrant, summery dessert.
Ideally you’d use fresh rhubarb cooked with a little vanilla, but I couldn’t get hold of any fresh british rhubarb so tinned works fine. The frozen mixed berries are really there to provide colour, as tinned rhubarb doesn’t have the vibrancy of fresh.
For the fool:
1 can rhubarb in light syrup (450g)
1 handful frozen berries
half a large pot of greek yohurt
6 tsbsp custard powder
Pudding version – with cardamom sablésoldiers:
100g caster sugar
6 cardamom pod
1oog cold butter cut into small cubes.
150g plain flour
or handful of Granola
- Drain the rhubarb and place in a saucepan with a handful of frozen mixed berries.
- Cover with water and simmer until the berries break down and the water has reduced.
- Take off the heat and leave to cool.
- Blend with a stick blender until smooth.
I don’t think it needs sweetening given the sweetness of the custard yoghurt, but feel free to blend some honey into it.
- Split the cardamom pods and grind the seeds using a pestle and mortar.
- Put the ground cardamom, sugar, butter and flour into a bowl.
- Rub together until you have a breadcrumb-like texture.
- Break the egg into the mixture and using something metal (cold) mix it in until you have a dough.
- Take a large sheet of baking paper, fold in half, place the dough on one side and fold the top over.
- Roll or press the dough out between the paper until it’s about 1/2cm thick.
- Pop in the freezer for 15mins to firm up.
- Preheat oven to 170c / 320f.
- Take the dough out and slice into lengths or cut into your desired shape.
- Bake on a greased baking tray for 6-8mins. You don’t want them to go golden brown – just start to turn.
- Leave to cool before removing from the baking tray.
To put it together:
- Mix 6tsp custard powder with 6 tsbp of yoghurt until smooth.
- Mix a little rhubarb with some plain greek yoghurt.
- Layer the pots with yoghurt/rhubarb, just rhubarb, custard yoghurt.
- Top with granola or serve with the cardamom sable.