This simple pink & creamy rhubarb fool is made with the first picking of the most tender and pink rhubarb. These beautiful stems are a fleeting delight and are just starting to appear around now in my vegetable garden. Later in the season the stems will be tougher & not so pinky (although still delicious to eat) so you only have a short window of opportunity to pick it. Remember to pull the stems away from the plant (gently) rather than cutting them off. Take care also when cooking it as it needs a gentle touch or you will end up with a mush and you will lose the lovely pink colour- you have been warned. I have used Greek yoghurt for a lighter version of the pudding but you can use whipped double cream if you prefer.
Serve with some little homemade shortbread biscuits. Search for my recipe for Lavender shortbread thins and instead of the lavender substitute a small amount of finely ground, edible rose petals to make the prettiest biscuits to serve with this pretty dessert -is that pretty enough for you?
Now who can resist this beautifully pink delicate rhubarb with its chartreuse frilly hat…not me..I couldn’t walk past my local green grocers without buying this precious delight. It has a very short season, blink and you have missed it. It also comes from Yorkshire so what more could a Yorkshire girl want. It is mysteriously grown in the dark and cut by candlelight-the lack of light ‘forcing’ it to produce the slim, pink wands. A special ingredient needs delicate handling and a special recipe. So here is my rhubarb and almond tart just for you. It was inspired by a similar tart I had at a very special hotel the AltnaHarrie Inn (now closed) near Ullapool in Wester Ross, Scotland. When you arrived on the quay side you had to telephone (from the red telephone box of course-younger readers -that is how we used to make phone calls) and they would send a small boat to pick you up. Very romantic. I made some scribbles on a napkin and from these wrote this recipe 20 years later.