Rhubarb and white chocolate fool with summer berries

Method

1. Place the rhubarb in a non-reactive saucepan. Add the wine and sugar. Cook over a low heat for 5-8 minutes until the rhubarb has softened. Set aside to cool.

2. Place the cooled rhubarb and raspberries in a blender, add the orange juice and zest, then process to a smooth puree. Place the mixture in a bowl.

3. Beat the cheese into the cooled, but still liquid chocolate, then stir in the rhubarb and raspberry puree.

4. Transfer these to attractive individual glasses, then top each with a selection of summer fruits, chill until required.

5. Serve each fool lightly dusted with icing sugar and decorated with mint leaves and sweet biscuits.

Comments                        add a comment

Be the first to add a comment...

Ingredients

200g fresh rhubarb, peeled and chopped into short lengths
75ml sweet dessert wine or Kirsch
2 tbsp caster sugar
150g Raspberries
juice and grated zest of 1 orange
200g full-fat soft cheese
150g good quality white chocolate, freshly melted in a bowl over a pan of simmering water
100g selection of summer berries (strawberries, raspberries, etc)

To garnish:

icing sugar
fresh mint leaves
sweet biscuits (such as Boudoir fingers), to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Competitions: great prizes up for grabs
Great discounts on cookware