Rhubarb, creme fraiche and mascarpone fool

Tamara West

It’s nice to have a variation on the classic whipped cream fool — this recipe is a more rich indulgent "grown up’’ type of fool, with sweet sharp rhubarb to contrast with the creme. At Vinnies I will often use creme fraiche or mascarpone as an alternative when creating desserts that would normally call for whipped cream.

Ingredients

200 g	Rhubarb (Main)
3 Tbsp	Brown sugar
6 Tbsp	Water
200 g	Creme fraiche (Main)
200 g	Mascarpone
2 Tbsp	Icing sugar

Directions

1. Heat oven to 180C.
2. Wash the rhubarb, then cut into batons. Place in a small roasting dish with sugar and water, cover with foil and cook in the oven for 20 minutes or until rhubarb is soft. Allow to cool, then chill.
3. Mix together creme fraiche, mascarpone and icing sugar. Spoon creme mix into a large serving bowl then pour over chilled rhubarb.