Subject: Rhubarb Fool
From: Unicorn (unicorn@indenial.com)
Date: Fri May 18 2001 - 18:05:47 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Kathleen Ann Bucher for this food funny:
When she was about 5, my little girl was playing dress-up in some of
my clothes as well as her great-great grandmother's natural hairpiece
(amazingly the same red color as her own). Anyway, this hair went way
down past her waist. She came prancing downstairs and asked, "Mommy,
do I look radishing?"
I said, "Yes, precious, you certainly do look radishing!" Contented,
this "radishing" beauty went back upstairs to primp some more.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
The English have been eating fools (strained fruit with whipped cream)
since at least the 16th century, and rhubarb, one of only two
perennial vegetables (the other being asparagus), is one of the first
of spring's offerings to be harvested. This version of a classic
English dessert is further enriched with the addition of eggs.
Rhubarb Fool
For the custard:
1 3/4 cups (450 ml) milk
5 egg yolks
1/2 cup (125 ml) sugar
3/4 cup (180 ml) heavy cream, whipped
For the rhubarb:
2 lbs (900 g) rhubarb stalks, cut into 1/2-inch (1 cm) pieces
1 cup (250 ml) sugar
Bring the milk to a simmer in a saucepan over moderate heat.
Meanwhile, whisk together the egg yolks and sugar until smooth. Add a
little of the hot milk to the egg yolk mixture, then whisk the egg
mixture into the milk. Cook, stirring constantly, until the mixture
has thickened slightly, about 15 minutes. Do not boil. Refrigerate
the custard until well chilled, at least 1 hour. Meanwhile, combine
the rhubarb and sugar in a saucepan over low heat and cook covered for
25 to 30 minutes, stirring frequently. Strain and discard the liquid.
Mash the rhubarb with a fork and chill. Prior to serving, fold the
whipped cream into the custard, and then fold in the rhubarb. Serve
in stemmed wine glasses or parfait glasses. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Fri Jun 01 2001 - 00:00:01 EDT