Rhubarb, Honeycomb and Hazelnut Fool

It’s that rhubarb time of year. A little later than last year but it’s finally arrived and I am exceptionally pleased as it’s one of my absolute favourite ingredients. I love the smell, texture, flavour and sourness and the fact that it can be pink, white, stripy, green, tall or stumpy. To me it’s also a sign of changing seasons; its appearance in the garden and on market stalls tells me that there’s plenty more to look forward to in the coming months.
rhubarb hazelnut and honeycomb fool

You will need (for two fools):
2 sticks rhubarb
1 tsp honey (runny or set)
1 tsp water
150ml double cream
1 tbsp runny honey
Small handful chopped hazelnuts
A few pieces honeycomb 

rhubarb

Chop the rhubarb into inch sized chunks and put into a saucepan with the tsp honey and water. Cook on a medium heat until the rhubarb is soft and most of the water has gone. You do need to make sure it’s quite thick otherwise your fool will be more like a soup. Set the rhubarb aside to cool.
Put a small dry pan over a medium heat and toast the hazelnuts, watching that they don’t catch, then set aside.
In a large bowl whip together the double cream and runny honey until firm. Fold in two thirds of the rhubarb with the hazelnuts and crush in a few bits of honeycomb. Divide the fool into glasses and top with the remaining rhubarb and a few more hazelnuts and honeycomb.

rhubarb hazelnut and honeycomb fool

A fool is a funny pudding; it’s so light but also extremely filling. Thanks to all that double cream of course. I love to stew rhubarb in this way and this batch came out particularly green; a nice bit of colourful variation. The hazelnuts added a lovely crunch and flavour, the honeycomb a nice bit of caramel and it made a change to use honey rather than sugar to sweeten it all up. This is one to enjoy outside on a balmy June evening.

Comments

  1. says

    Looks lovely, I’m a big fan of rhubarb too and wondering if I can get away with pulling more from the garden to make these or if I’ve plundered my poor plants enough for this year.

  2. says

    Looks delicious Caroline…rhubarb and honey sounds really good.
    Thanks for the recipe and hope you are enjoying your week 🙂

  3. says

    I can’t get enough of rhubarb-infused treats either! And to think I have some hazelnuts to use up…what perfect timing!

  4. says

    I love that this yummy rhubarb recipe makes just two servings. The rest of my family won’t know what they’re missing (picky, picky)! I’ll have to see if I have enough left in my garden to make some compote 🙂

  5. says

    This one yummy looking dessert. I love seeing the rhubarb peeking up through the ground in spring, when you see that you know summer is around the corner.
    Thank you for stopping by my blog.

  6. says

    i totally resent the fact that rhubarb is so short. i mean, what gives it the right to be so short-lived? 🙂
    very inventive and luscious dessert, caroline!

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