gardens

seasonal recipes
TOP TIPS FOR
GROWING
RHUBARB
70 the english garden February 2013
RHUBARB should not be
propagated from seed but
instead grown from a root.
WATER-RETAINING soils are
perfect for rhubarb. It likes
moisture and the cold in winter.
RHUBARB & AMARETTO
MASCARPONE FOOL
Ingredients - serves 4
- 4 stems of Yorkshire forced rhubarb,
washed and cut into 2cm pieces
- 80g of soft brown sugar
For the cream fool mixture:
- 250ml Mascarpone cream cheese
- 100g icing sugar
- Grated zest and juice of 1 large
unwaxed lemon
- 4 tbsps of Amaretto di Saronno liqueur
- 4 soft Amaretti biscuits, broken into
little pieces
Method
Place the rhubarb pieces into a heavy
pan with the sugar, mix well and cook for
approximately 10-15 mins, until the
rhubarb is soft. Make sure you keep
stirring every now and then, otherwise
the sugar may catch and burn at the
bottom of the pan.
When the rhubarb is soft, leave the
pan aside to cool.
To make the creamy fool, whisk the
mascarpone with the sugar until soft
peaks begin to form. Fold in the Amaretto
di Saronno liqueur bit by bit.
In tall long-stemmed glasses, serve
layer upon layer of alternating
mascarpone cream and cooked rhubarb.
Sprinkle the soft Amaretti biscuit
pieces on the top.
Place in the fridge until you are
ready to serve.
RHUBARB variety ‘Stockbridge
Arrow’ is regarded as the best for
forcing by the industry.