Rhubarb and Custard Fool Matt Preston
Delight your taste buds with the vibrant yet comforting flavors of this Rhubarb and Custard Fool by Matt Preston. This elegant dessert layers tart, velvety rhubarb compote with a rich, homemade vanilla custard and clouds of softly whipped cream for a luxurious treat. Perfect for impressing at dinner parties, this make-ahead dish balances texture and flavor with its creamy swirls and bright notes of lemon and rhubarb. With just 30 minutes of prep time, it’s deceptively simple yet sophisticated. Serve chilled in individual glasses for an eye-catching presentation, and elevate it further with a garnish of fresh rhubarb or crushed biscuits. This rhubarb and custard fool recipe is a timeless celebration of classic British desserts, offering a stunning combination of sweetness and tang in every spoonful.
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Recipe Information
Ingredients
- 500 grams Rhubarb stalks
- 100 grams Caster sugar
- 2 tablespoons Water
- 1 Vanilla bean pod
- 4 Egg yolks
- 75 grams Granulated sugar
- 250 milliliters Whole milk
- 250 milliliters Double cream
- 250 milliliters Whipping cream
- 1 tablespoon Lemon juice
Instructions
Trim and chop the rhubarb into 2 cm pieces.
In a medium saucepan, combine the rhubarb, caster sugar, water, and lemon juice. Cook over low heat for 10-15 minutes, stirring occasionally, until the rhubarb softens and breaks down into a compote. Remove from heat and allow to cool completely.
For the custard, split the vanilla bean pod lengthwise and scrape out the seeds. Add the seeds and pod to a medium saucepan along with the milk. Heat gently until just below boiling point, then remove from heat and let the vanilla infuse for 10 minutes.
In a separate bowl, whisk the egg yolks and granulated sugar together until pale and creamy. Slowly pour the infused milk into the egg mixture while whisking constantly to prevent curdling. Discard the vanilla pod.
Return the mixture to a clean saucepan over low heat. Stir continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon. Do not allow it to boil. Remove from heat and transfer to a clean bowl. Cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Allow to cool completely.
In a large mixing bowl, whip the double cream until it forms soft peaks.
Once the custard has cooled, gently fold it into the whipped double cream until well combined.
In another bowl, whip the whipping cream until soft peaks form.
To assemble, layer the rhubarb compote, custard mixture, and whipped cream in serving glasses or bowls. Use a spoon to create a swirled pattern if desired.
Cover and chill the assembled fools in the refrigerator for at least 1 hour before serving.
Serve cold, optionally garnished with a small piece of fresh rhubarb or a sprinkle of crushed biscuits for added texture.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 140.1 g | 700% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1349 mg | 450% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 200.4 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 996 mg | 77% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
