Rhubarb and strawberry fool
Strawberries are easy to find at any time of year in Australia. In winter, they come from Queensland, but as summer arrives, so does the NSW harvest. They make a great breakfast smoothie combined with freshly squeezed orange juice. I also love mixing them with rhubarb, as in this rhubarb and strawberry fool recipe.
Ingredients
300g rhubarb, thinly sliced
150ml dessert wine
400ml thickened cream
75ml maple syrup
300g strawberries, thickly sliced
1 packet almond biscotti
Method
Place the rhubarb in a small pan with the dessert wine. Cover with a tight-fitting lid and simmer for 5 minutes or until soft, then set aside to cool completely.
In a bowl, whip the cream with maple syrup to form soft peaks. Fold in the rhubarb and sliced strawberries, and divide between six glasses. Chill in the fridge for 1 hour before serving.
Serve with almond biscotti on the side.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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Original URL: https://www.watoday.com.au/goodfood/recipes/rhubarb-and-strawberry-fool-20131111-2xan6.html