Rhubarb Fool – A speedy pudd when unexpected guests turn up

You know what it’s like when you are suddenly having unexpected guests and you have to throw something together for them to eat.

Well you won’t get a speedier pudding than this!

I think most gardeners that grow at least a little of their own food have a clump of rhubarb, as it’s one of the easiest foods to grow.

Give it a sunny or slightly shady spot, chuck some well rotted manure on every year, and it will grow happily producing enough rhubarb to stew and freeze to last all winter.

If said guests turn up in the winter, just grab a portion out of the freezer and pop it in the microwave to defrost whilst you are getting them a drink.

At this time of year though, as the bright red stems push up, it’s at it’s absolute, sweet and tender best!

Time to start Fooling around!

To make this simple pudding, you will need a portion of stewed rhubarb, from the garden or the freezer.

Some sort of sponge cake, I prefer Madeleines with their slightly almond flavour. Plus they are individually wrapped so less waste.

Full fat spreadable cheese, Mascarpone or Philadelphia are ideal and widely available.

Finally some honey and icing sugar to sweeten.

A couple of non-essential extras are Amaretto, to drizzle over the sponges for a bit of extra umph and chocolate to grate over for presentation purposes. Plus, who doesn’t like chocolate?

Gather the ingredients together, including some small ramakin dishes to serve. If your ramakins are packed away because you have the builders in (like me), use small cups.

Ingredients

Rhubarb – stewed see – Stewed Rhubarb & Yogurt – Breakfast of Gods
Madeleines – or other sponge
Full fat cheese – like Mascarpone or Philadelphia
Honey
Icing Sugar
Slash of Milk
Chocolate for grating

Optional Extras:

Amaretti
Lemon zest & juice

Method

Sweeten the rhubarb with the honey. This is all about personal preference, the garden apprentice eats his rhubarb unsweetened but i don’t think this is for most of us! I use around a tsp.

Next put the soft cheese into a bowl and sweeten with the icing sugar. As with the rhubarb it’s entirely up to you how much to use. Try a desert spoon full, mix in then taste and adjust. Loosen the cheese with a splash of milk or some plain yogurt.

note: A variation could be to use the juice and zest of a lemon.

Spoon a little rhubarb into the bottom of the cup, then break the sponge into pieces to form a layer.

note: At this point, if you really want to spoil your guests, you can choose to add a splash of Amaretti Liqueur to really intensify the almond flavour. Pour it onto a spoon and splash a few drops over the sponge.

Spoon more rhubarb in, until the sponge is completely covered.

Blob the cheese around the top then stir around to join blobs together.
If you have some chocolate in the cupboard, grate a little over the surface.

This can be eaten an hour or so after making, but it does get better if left all day or overnight.

As well as the potential extra ingredients you could use to change this desert slightly, if more guests turn up, you can increase the portions and make a larger one.