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Rhubarb Fool, and thank you







Thank you to all of you who have written and sent emails about the earthquake in Christchurch.
Our family is well but the situation is still bad in the city and around. 

It feels unreal to be in Auckland, so far away: now more than ever I appreciate a roof over my head, water and electricity, and a garden full of food.

Today I picked my first rhubarb for the season, it looked a bit green, but I was happy to see that inside the stalks were quite pink.



I confess I don't feel much like cooking these days, so I opted for something really simple. I cleaned and chopped 700 g of rhubarb stalks. In a pot I put 500 ml of water, 4 tbsp of sugar and a few drops of lemon. When the water was boiling I dropped in the rhubarb. I waited for the water to boil again and then, as soon as a white foam formed, I drained the rhubarb, collecting the water into another pot.

I set the stalks aside and boiled down the water until I go a thick syrup.




I whipped 300 ml of cream and added the cooled rhubarb syrup, making a quick rhubarb fool. Top with pieces of cooked rhubarb.


Photos and Recipes by Alessandra Zecchini ©



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Comments

  1. DanaFebruary 26, 2011 at 11:18 PM

    Alessandraaaa! Ma come faccio a starti dietro!
    Non so come sia finita sull'altro tuo blog ma mi dispiace perderlo. Puoi mandarmi una mail o lasciare scritto sul mio blog i tuoi link. Intanto metto questo nel mio blogroll altrimenti rischio di non trovarti più!
    Ti abbraccio!

    ReplyDelete
  2. AlessandraFebruary 26, 2011 at 11:22 PM

    Scusa Dana, mi sa che ne ho troppi :-) ti mando i link :-)

    ciao

    A.

    ReplyDelete
  3. DanaFebruary 26, 2011 at 11:43 PM

    E io che faccio fatica a gestirne 1!
    Grazie! Finalmente posso decidere dove venire a trovarti!
    Buona notte!

    ReplyDelete
  4. Hiperica di Lady BohemeFebruary 27, 2011 at 1:28 AM

    Complimenti cara, per questa ricetta deliziosa e presentata con raffinatezza!!!! Bravissima un abbraccio e buon fine settimana

    ReplyDelete
  5. UnknownFebruary 27, 2011 at 3:54 AM

    Yummy! Have a sweet day!

    ReplyDelete
  6. MammazanFebruary 27, 2011 at 6:48 AM

    Il mio pensiero è andato spesso ai poveretti che sono stati travolti dal terremoto...e sono contenta che tu ne sia rimasta fuori..
    Prepari sempre delle marmellate molto particolari (qui dove abito...di rabarbaro nemmeno l'ombra) per non parlare dell'alchechengi, hai fatto la marmellata anche di quello!!
    Io lo trovo ( il secondo) solo qualche volta e lo uso come elemento decorativo delle torte..
    Farne la marmellata?? sarebbe troppo costosa!!
    Baci

    ReplyDelete
  7. UnknownFebruary 27, 2011 at 7:51 AM

    Loving this and praying for everyone there.

    ReplyDelete
  8. MilenaStFebruary 27, 2011 at 11:44 AM

    Non sarà facile per me trovare il rabarbaro .....

    ReplyDelete
  9. civetteFebruary 28, 2011 at 9:02 AM

    Cara Ale...grazie di essere passata e ...ok..per tutto...aspettiamo impazienti...kiss x 3...Civette!!

    ReplyDelete

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