Rhubarb and Raspberry Framboise Fool
A super summer dessert, this mixes the tartness of rhubarb with the sweet and sourness of raspberry beer.
14oz (400g) rhubarb, cut into thumb-sized pieces
4 tbsp vanilla sugar (if you are using ordinary sugar, just add 1 tsp vanilla extract/essence)
6 tbsp raspberry beer
7oz (200g) raspberries
1 ¼ cups (300ml) whipping cream
1 Put the rhubarb in a large saucepan along with the sugar and beer. Cook until the fruit is soft but still holds its shape.
2 Once the rhubarb is nearly cooked, add the raspberries to the pan and cook for a further minute. Drain off the liquid— drink it, if you like, as it tastes good! Allow the fruit to cool.
3 Whip the cream until it thickens and then fold into the fruit.
4 You can serve this fruit fool on its own or perhaps with a shortbread biscuit or pale malt cookie on the side. This is really amazing with a glass of raspberry beer—I like to use Liefman’s
(* Recipe reproduced with permission from Beer and Food by Mark Dredge- Ryland Peters & Small, Dog & Bone imprint, Spring 2014- Food photography: William Lingwood)