GLUTEN-FREE RHUBARB, STRAWBERRY AND ROSEWATER FOOL WITH MERINGUES
A regular fool is simply made by combining whipped cream and pureed fruit. We’ve smartened up the basic recipe for this Christmas version and, as the name, Rhubarb, Strawberry and Rosewater Fool with Meringues suggests, there’s a lot more going on than just cream and fruit. This fool looks very colourful, just right, we think, for a dessert on a festive occasion.
It’s not hard to create and a lot of the steps can be done ahead of time, and to make things really easy you could even purchase the meringues. A pretty savvy idea for a pretty fool.
Caren
RHUBARB, STRAWBERRY AND ROSEWATER FOOL WITH MERINGUES
Serves 10
2 bunches rhubarb, washed, trimmed and cut into 4cm lengths
220 gm caster sugar
¼ cup water
1-2 teaspoons rose water
3 punnets strawberries, washed, hulled and halved or quartered
600 ml thickened cream
10 meringues, see recipe below
Small mint leaves
Rhubarb Jelly (optional), see recipe below
Place rhubarb, sugar and water in a wide, deep frying pan and simmer gently until the rhubarb is just cooked, about 15 minutes.
Cool for a few minutes, drain off the syrup (retain the syrup if making the jelly or use for another purpose such as a topping for ice cream). There will be about 250ml of rhubarb syrup.
Puree the rhubarb mixture and stir through one teaspoon of rosewater. There will be about 650gm puree. Cover and set aside in the fridge.
Whip the cream until medium peaks form and set aside in the fridge.
The dessert can be prepared up to this stage the day before required.
When ready to serve, stir 2 punnets of the halved or quartered strawberries through the rhubarb mixture. Taste and add more rosewater if required.
Loosely fold the rhubarb/strawberry mixture through the cream. Don’t combine it completely as the white and red swirls make for an attractive presentation. Spoon the cream/fruit mixture into one large serving bowl or individual decorative glasses until the bowl/glasses are just over half filled.
Top with remaining strawberries, meringues and mint leaves. If using Rhubarb Jelly, place small spoonfuls around the dessert.
TIPS:
If making the Rhubarb Jelly then cook the rhubarb 24 hours in advance so you can use the syrup for the jelly.
Opt for easier preparations by purchasing best quality meringues instead of baking meringues, and replace the jelly with small cubes of Turkish Delight.
MERINGUES
60 gm egg whites (about 2.5 eggs), at warm room temperature
Pinch of cream of tartar
60 gm caster sugar
60 gm icing sugar, sifted
Preheat oven to 100°C. Line an oven tray with baking paper.
Whisk egg whites and cream of tartar in an electric mixer with a whisk attachment on high speed until medium peaks form.
Gradually add the caster sugar and continue whisking for a further 2-3 minutes or until the sugar has dissolved.
Fold through the icing sugar with a spatula.
Spoon the mixture into a piping bag with a 1.5cm nozzle attached. Pipe 10 x 4cm diameter mounds onto the baking sheet.
Bake for 1.5 – 2 hours or until the meringue bases are hard when tapped. Take out of the oven and cool completely before storing in an airtight container. The meringues will keep for a few weeks if stored properly.
RHUBARB JELLY (optional)
250 ml rhubarb syrup, from the poached rhubarb
1½ sheets titanium strength gelatine
1 teaspoon rosewater
Warm the rhubarb syrup.
Place the gelatine in a bowl of cold water to completely soften. Squeeze the excess water from the gelatine and add it to the syrup. Stir until blended. Strain through a small sieve, add the rosewater and pour into a small container. Refrigerate for a few hours until set.