{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Rhubarb Orange and Pernod Fool.

1 Bunch Rhubarb
Grated Rind of an Orange
3 Tablespoons Sugar
300ml (10 oz.) Cream.
4 Teaspoons Pernod.

Trim the Rhubarb and cut it into dice.
Add the sugar and Orange rind to this and cook it in a covered bowl in a microwave at full until soft ( this will take about 4 to 5 mts)
You can also cook this mixture very gently in a pot on the stove .
Either way don't let it overcook and get stringy.
When soft push through a sieve (or liquidise)
Leave to cool completely.Taste and add more sugar to taste.

Whip the cream until very stiff and fold into the rhubarb.
(You needn't be too thorough doing this as a marbled effect is very pretty)

Add about four teaspoons of Pernod (no more as it is very strong) to this
mixture as you fold, this adds a subtle anise flavour to the fool.

Pour into individual glasses and serve with plain shortbread biscuits.

March 27, 2007 09:07 AM | 0 Comments
  Martin Dwyer
Consultant Chef