Recipe of the Week - Rhubarb Fool with Pistachio Biscotti

Forced rhubarb Yorkshire brings a welcome and refreshing brightness to cooking this time of year. With the delicate pink stems being forced and grown in sheds without light – it is grown in an area known as the ‘Yorkshire Triangle’, originally comprising Leeds, Wakefield and Bradford at its height in the early part of last century. This area has now shrunk and covers a much smaller radius between Wakefield Morely and Rothwell, where it was awarded a PDO status in 2010, protecting the 12 remaining farms.

100g shelled pistachio 
100g egg whites 
100g caster sugar 
100g plain flour 
1/2 Tspn fennel seeds 
Big pinch sea salt flakes 

  1. Whisk egg whites in a kitchen aid or similar for 1 minute until stiff, slowly pour in sugar and whisk for 10 minutes.
  2. Remove bowl from machine and fold in floor and then nuts,
  3. Line a baking sheet with baking parchment and pour mix onto sheet in a long loaf like shape, sprinkle salt and seeds on top 
  4. Bake at 160 c for 30 minutes 
  5. Cool down on a rack.
  6. This can be wrapped and stored in the fridge  until ready to be baked. 
  7. To finish cut into slices across 2-3mm thick and bake on a baking sheet for 10-15 mins at 160c until golden. 

400g Yorkshire rhubarb
100g caster sugar 
1 blood orange 
1 small piece of fresh ginger 

  1. Wash rhubarb and cut into 2 cm long pieces 
  2. Peel 3 strips from the orange and squeeze the juice 
  3. Cut the ginger into slices 
  4. Toss all together and place in a shallow oven proof tray and cover with foil
  5. Cook in the oven at 150c until just tender ( check every 10 minutes) this will take 20-30 mins but may vary depending on the thickness of the rhubarb.
  6. When it’s ready remove from the oven and allow to cool and chill until needed.

100ml Double cream 
50g Caster sugar 
300ml Milk
1 Vanilla pod 
50g Egg yolks 
20g Cornflour 

  1. Split vanilla pod and scrape out seeds, place in pan with milk and cream, bring to the boil and then remove from heat and leave to infuse for half an hour. 
  2. Whisk egg yolks with cornflour and sugar
  3. Bring infused milk back to a simmer and pour over yolk mix, pour back into pan and put on e medium heat and whisk until it simmers cook for a few minutes stirring constantly. Remove from the heat and strain, 
  4. Pour into a bowl and place a piece of grease proof paper over the surface to prevent a skin from forming and cool.
  5. Strain the rhubarb and keep the fruit and juice separately (any remaining cooking liquid makes a great cordial)
  6. 300ml double cream & 75ml Rhubarb cooking juice. Whisk until it’s starting thicken but still in soft peaks, gently fold in the custard and then the chunks of rhubarb. 

Spoon into individual glasses or one large glass bowl and chill for at least 3 hours serve with the biscotti. 

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