Rhubarb Fruit Fool

Dessert ini udah disiapin dari kemaren karena ngeliat prakiraan cuaca bakal panas. Ternyata benar adanya terang benderang. Resep diadaptasi dari Joy of Baking.

For your information about Rhubarb. Here is the article that I copied from Joy of Baking

Rhubarb is technically a vegetable (although the United States Customs Court in New York ruled it a fruit in 1947) and belongs to the Polygonaceae family. It is a perennial plant (rheum rhaponticum) originating in northern Asia. The first rhubarb plants had green stalks, some with a touch of red.

The color, size, season, and oxalic acid content of rhubarb can vary. However, do not eat the leaves of the rhubarb plant as they are inedible and toxic.

The rhubarb you find in markets today can be either field grown or hothouse grown. Field grown rhubarb is identified by its bright rosy red and green tinged stalks with green leaves and has a very pronounced tart flavor. It is available from late winter to early summer. Hothouse rhubarb, on the other hand, has pale pink to pale red stalks and yellow green leaves. The stalks are not as tart as field grown but has the advantage of being available year round.

Rhubarb can be refrigerated in a plastic bag for a few days before using. Stalks will become soft if stored too long. Remove any tough and stringy fibers and brown spots before using. Can be frozen for up to six months. Simply wash, dry, and cut stalks into 1 inch (2.54 cm) pieces and place in a plastic bag.


Ingredients:
1 stalk fresh rhubarb (1/2 lb or 228 g) cut into 1 - 2 inch (2.54 - 5 cm) pieces
1/4 cup light brown sugar
zest of one orange (optional)
1/4 cup (60 ml) strawberry puree*
3/4 cup (180 ml) whipping cream

* I made strawberry puree from 1/2 cup fresh strawberry slices by placing them into a hand blender. Process until the strawberries are puréed.

Directions:
1. Preheat the oven to 375 degrees F (190 C). Mix together the rhubarb, sugar, and orange zest and place in an ovenproof dish. Cover the dish with foil and bake for about 45 - 60 minutes or until the rhubarb is nice and soft. Check and stir the rhubarb after 30 minutes.

2. Once the rhubarb is soft, remove from oven and drain in a strainer suspended over a bowl. Press the rhubarb to force out the juice. There should be about 6 tbsp (90 ml) of juice. Place the juice into a small saucepan and boil the juice until reduced by half. Let cool.

3. Pureé the rhubarb in food processor or blender until smooth. It should have about 1/2 - 5/8 cup (120 - 150 ml) of pureé. Add the strawberry pureé and reduced rhubarb juice to the rhubarb pureé, taste and add more sugar if necessary. Cover and refrigerate until well chilled (overnight is best).

4. Whip the cream until soft peaks form. With a large rubber spatula gently fold in the rhubarb mixture. (You want the fruit fools to have streaks of the white cream showing where the pureé was not completely folded into the whipped cream). Place in three serving glasses. You can make the fruit fools several hours in advance of serving.