The early spring inspired buttermilk rhubarb fool was something Wong created for another “gig” prior to The Daily. “I wanted something small, fresh, with a sweet bite and very balanced all the way through,” she says of this light, fruity creamy dish that is just as lovely to look at as it is to eat. –The New Charleston Chef’s Table
Ingredients
- 4 cups fresh rhubarb
- 2 cups water
- 2 cups granulated sugar
- 1 vanilla bean
- 1 ¾ cups heavy cream
- 1-2 tablespoons sugar
- ½ cup buttermilk
Instructions
Wash the rhubarb and slice into 1/2- inch chunks.
Make a vanilla syrup by placing the sugar and water in a medium pot. Cut the vanilla bean in half lengthwise, and scrape out the seeds. Place the bean and seeds in the pot with the sugar and vanilla and cook over medium-high heat.
When the syrup comes to a rolling boil, add the rhubarb to the pot. Let the syrup come back to a boil, then take the pot off the stove and pour the syrup and rhubarb into a heatproof container.
Let the rhubarb cool to room temperature. Reserve one cup of the poached rhubarb pieces. Puree the rest in a blender. Add more sugar, or lemon juice, as needed to correct the flavor.
To prepare the "fool," whip the heavy cream with just enough sugar to lightly sweeten. When it's close to soft peaks but not fully there yet, add the buttermilk and rewhip. It won't be as thick as whipped cream, but it will definitely be airy and light.
To serve, layer fool and rhubarb puree in alternating layers in chilled glasses. Top with the pieces of poached rhubarb. Serve immediately.
Recipe by Cynthia Wong, executive pastry chef, Butcher & Bee
Serves 6-8
