Rhubarb Fool

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             FOOD FUNNY
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Thanks to Esther Glas for this one:

A magazine reporter is traveling through a rainforest in search of a
fabled cannibalistic tribe. He falls into a trap, goes unconscious and
wakes up tied to a stake with a fire burning slowly underneath him. He
cries out for help, and is answered by what is obviously one of the
tribesmen, who informs him that he is going to be served as dinner to
the leader of the tribe. "But you don't understand!" he cries, "You
can't do this to me! I'm an editor for the New Yorker magazine!"

"Ah," replies the tribesman, "Well look on the bright side. Soon you
will be editor-in-chief!"

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             TODAY'S RECIPE
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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.
Received on Thu Oct 9 20:53:40 2008