Today’s recipe is a seasonally inspired quickie! We do love a dessert – especially when it’s simple, seasonal and delicious. By adding a few crumbled store bought Amaretti cookies you can transform some of your rhubarb into rich creamy foolish goodness !
Roasted Rhubarb Fool
Ingredients:
2 lbs. ripe fresh BC rhubarb cut into 1”peices
½ cup Fraser Valley honey
2 bricks of full fat cream cheese (room temperature)
500 ml whipping cream
1 tbsp. pure vanilla extract or vanilla paste
Graham Crackers or your favourite crunchy cookies for garnish
Instructions:
Wash and cut your rhubarb into 1” pieces. Put the rhubarb chunks in a baking pan and drizzle over the honey.
Roast uncovered in a 350 degree oven until the rhubarb is soft and the honey has caramelized- about 20-25 minutes.
Remove from the oven, stir well to mash up the rhubarb and blend the honey and the juices back into the flesh. Transfer the roasted rhubarb to a bowl and leave to cool - about 20-30 minutes. Soften the cream cheese by mashing it vigorously with a fork.
Whip the cream in a bowl with the vanilla - when it is softly whipped add the softened cream cheese and blend to combine.
Using a spatula lightly swirl the cooled roasted rhubarb into the cream cheese mixture. Spoon the mixture into serving dishes or wine classes. Serve topped with crumbled graham crackers or your favourite crunchy cookies.
