Fruity rhubarb fool
MAKES 4
500g (1lb 1oz) rhubarb
75g (2¾oz) caster sugar
Juice of 1 orange
300ml (10fl oz) double or
whipping cream
300ml (10fl oz) crème fraiche
1tsp vanilla bean paste or vanilla
extract
75g (2¾oz) icing sugar
100g (3½oz) strawberries (keep
four whole strawberries to one
side and chop the rest)
200g (7oz) Lizi’s Digestive Health
Granola
1 With a sharp knife and cutting board, chop the leaves and ends off the rhubarb stalks and discard. Cut the stalks into small pieces.
2 Place the rhubarb, orange juice and sugar in a pan and bring to the boil on a medium heat. Simmer until soft and completely cooked.
3 Remove from the heat and strain the rhubarb through a sieve, collecting the syrup in a bowl underneath. Place the strained rhubarb in a bowl to one side to cool.
4 Chop the strawberries. Pour the syrup back into the pan and add the strawberries. Bubble together to make a simple compote on a medium heat for about five minutes.
5 Remove the compote from the heat. Use a fork to roughly crush the strawberries and then put to one side to cool.
6 Whisk the cream, icing sugar, vanilla and crème fraiche together with an electric hand whisk until softly peaked. Fold two thirds of the mixture into the cooled rhubarb.
7 Take four glasses and spoon a layer of the rhubarb fool into each one. Layer with Lizi’s Digestive Health Granola, a few spoonfuls of strawberry compote and repeat until the glasses are almost full.
8 Decorate with whole strawberries and a sprinkle of the granola.
Wild blueberry verrines with cinnamon crackle
SERVES 6
150ml (5fl oz) double cream
½tsp vanilla bean paste
200ml (7fl oz) tub of crème
fraiche
8tbsp Bonne Maman Wild
Blueberry Conserve
2tbsp vodka or fruit juice
For the cinnamon crackle
75g (2¾oz) golden caster sugar
2tbsp golden syrup
1tsp bicarbonate of soda
A pinch of ground cinnamon
1tbsp chopped walnuts, optional
1 First make the ‘crackle’. Line a small baking sheet with baking parchment.
2 Put the sugar and syrup in a small saucepan and stir over a very low heat until the sugar has completely dissolved. Bring to the boil and bubble until it turns a golden caramel colour.
3 Take off the heat and stir in the bicarbonate of soda and cinnamon. The mixture will froth up immediately. Pour onto the lined baking sheet, sprinkle over the nuts, if using, then leave to cool and set. Break into rough shards.
4 Lightly whisk the double cream with the vanilla until it just begins to hold its shape. Fold in the crème fraiche. Mix together the conserve and vodka.
5 Just before serving, layer the conserve and cream in pretty glasses and finish wi
