Monday, 10 June 2019

Rhubarb Flummery

Cooked and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

Creamy and fluffy at the same time, this is a delicious rhubarb season dessert. It is essentially rhubarb fool with added meringue.

Cooked and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

About 5 sticks of rhubarb, washed, trimmed and chopped
2 cm chunk of fresh ginger root, peeled and grated
A splash or two of water
A sheet of gelatine
4 egg yolks
6 tbsp sugar
300 g mascarpone, crème fraîche, fromage frais, cream cheese or fromage blanc battu
2 egg whites

  1. Put the rhubarb, ginger and a splash of water in a saucepan and simmer for 5 minutes with the lid on.
  2. Stir the rhubarb vigorously to make it fall apart.
  3. Snip the gelatine into pieces and soak in a splash of water for 5 minutes.
  4. Beat the egg yolks and sugar until thick and creamy.
  5. Add the mascarpone and beat vigorously.
  6. Mix the mascarpone and egg yolk mixture into the hot rhubarb, stirring so well blended.
  7. Add the softened gelatine to the rhubarb mixture and stir well.
  8. Whisk the egg whites until stiff, then fold into the rhubarb mixture.
  9. Spoon into 6 glasses and chill for several hours before serving.
Rhubarb and eggs supplied by our friends Tim and Pauline. The mascarpone I bought at the supermarket, on the 'soon to expire' discount shelf.



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sillygirl said...

Love the discounted products! Those dates are only sell-by dates, not do-not-eat-because-they-are-rotten dates. One grocery store nearby is my place to go for fruits and vegetables as they must clear out older produce to put new in and they put them in red net bags for $1 each - at half-price or less. Sometimes that is when some of the produce is the best!

Susan said...

Yes, I totally agree. I keep one of our fridges very cold and it is fine for dairy with a looming expiry date, or even a week over, for something like unopened mascarpone. Other cheeses even longer.

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