Rhubarb Fool with Lemongrass

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

Vegetarian Dessert Spring Rhubarb Mascarpone

Estimated Nutrition

Calories

620.1

kcal / serving

2480.4 kcal total

Carbs

72.1g

per serving

288.5 g total

Fat

34.7g

per serving

138.8 g total

Protein

4.8g

per serving

19.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

140

Sugar

unrefined organic

110

Icing Sugar

tbsp

White Chocolate

grated or peeled into shavings

Dairy

150

Crème Fraîche

preferably organic

150

Mascarpone

cream

Fruits

piece

Lemon Juice

juice of one lemon

Liquids

100

Water

125

Sweet Wine

optional; small glass

NutsSeeds

stalk

Lemongrass

very finely chopped to almost a powder

Vegetables

700

Rhubarb

washed, trimmed, and cut into 3cm chunks; do not peel

Method

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.