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Rhubarb Fool with Lemongrass

A springtime dessert featuring simmered rhubarb, lemongrass, and a creamy mascarpone blend served with a chilled rhubarb lemonade.

VegetarianDessertSpringRhubarbMascarpone

Estimated Nutrition

Per Serving Total
Calories 620.1 kcals 2480.4 kcals
Carbohydrates 72.1 grams 288.5 grams
Fat 34.7 grams 138.8 grams
Protein 4.8 grams 19.2 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
140
g
Sugar
unrefined organic
110
g
Icing Sugar
4
tbsp
White Chocolate
grated or peeled into shavings
Dairy
150
ml
Crème Fraîche
preferably organic
150
ml
Mascarpone
cream
Fruits
1
piece
Lemon Juice
juice of one lemon
Liquids
100
ml
Water
125
ml
Sweet Wine
optional; small glass
NutsSeeds
2
stalk
Lemongrass
very finely chopped to almost a powder
Vegetables
700
g
Rhubarb
washed, trimmed, and cut into 3cm chunks; do not peel

Steps

  • Simmer rhubarb chunks, water, sugar, and lemongrass in a covered pan for 10 minutes until soft.
  • Strain the mixture through a sieve and reserve the juices to cool.
  • Whisk icing sugar into mascarpone, then fold in crème fraîche and half of the cooled rhubarb.
  • Layer the remaining rhubarb in four glasses, top with the fool mixture, and chill in the fridge.
  • Garnish the set fool with white chocolate shavings.
  • Mix reserved rhubarb liquid with lemon juice and optional sweet wine to create lemonade.
  • Serve the chilled lemonade alongside the fool with biscuits.