A recipe shared at the 2015 RHS Rose Show, at Westminster's Lindley Hall. Rose water and a beaten egg white elevate this rhubarb fool into the perfect early summer dessert. Make sure your rose water uses genuine rose oil, and not artificial flavouring, for best results.
Rose and Rhubarb Fool Serves 4
500g rhubarb, chopped into 5cm batons
75g granulated sugar
300ml double cream
150ml greek yoghurt
1 egg white
1/2 tsp rose water (or to taste)
- Tumble the chopped rhubarb into a heavy saucepan, and scatter over the sugar (adjust the amount as your fillings see fit). Heat gently, partially covered, until the rhubarb is tender but holding its shape. Set aside to cool.
- Whip the egg white until it reaches the stiff peaks stage.
- In a separate bowl, whip the cream and yoghurt together until they reach soft peaks. The sourness of the yoghurt is a real treat with rhubarb.
- Fold in the egg white.
- Fold in the cooled rhubarb, all the juice bar a couple of tablespoons, as well as half a teaspoon of rose water. We use this much as we prefer a pronounced rose flavour – if you’re not sure, start with quarter of a teaspoon then taste. You can always add a drop more. If at this point you decide that you need a little more sweetness, fold in a tablespoon or so of sifted icing sugar.
- Serve immediately, perhaps in some glamorous martini glasses, with the remaining rhubarb juice splashed on top.