Celebrate the sharp, tangy flavours of rhubarb with Rosie Birkett’s rhubarb fool. The light mousse is topped with a delicious rhubarb confit and pistachios
Prep:20 mins
Serves 6
400g forced rhubarb, cut into 3½-4cm pieces80g caster sugar3 cardamom pods1 blood orange or pink grapefruit, zested and juiced (you’ll need about 125ml juice)½ lemon, juiced (you’ll need about 35ml juice)100g condensed milk2cm piece ginger, peeled and finely grated300g double cream2 tbsp chopped pistachios
STEP 1Heat the oven to 180C/160C fan/gas 4. Line a roasting tin and arrange the rhubarb in a single layer. Scatter over the sugar, cardamom, blood orange zest and juice, and the lemon juice. Cover and roast for 20 mins. Remove from the oven, uncover and leave to cool in its syrup.STEP 2Scoop out and discard the cardamom pods, then use a slotted spoon to transfer half the rhubarb into the bowl of a food processor. Add a couple of spoonfuls of the syrup and blitz to a purée.STEP 3Combine the purée with the condensed milk and a pinch of salt. Stir in the ginger. Whip the cream to medium peaks in a bowl, then carefully fold in the rhubarb mix.STEP 4Spoon the mousse into glasses and chill for a few hrs or overnight until set. Top with the remaining rhubarb, along with its syrup and scatter over the pistachios.
