Ingredients
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 of honeycomb
Method
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.
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.
Pity the fool who doesn’t love this!
Fantastic – like the spirit of summer – shame it’s winter here…
Love the combo of rhubarb, honeycomb and hazelnuts
This sounds like a lovely combination for a dessert. It’s interesting to use rhubarb in your desserts.
I am a fool for this dessert my friend and am missing summer so much already 😀
Cheers
CCU
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.
Haven’t been to the big city yet to buy the rhubard. Yet I have not given up on this awesome desserts and the previous with rhubard.
Looks delicious Caroline…rhubarb and honey sounds really good.
Thanks for the recipe and hope you are enjoying your week 🙂
I hav unlimited supply of rhubarb at the allotment so am always looking for new ways to eat it. Honeycomb definitely a yes for me!
What a glorious dessert – and who could resist with honeycomb on top? A summer delight.
I can’t get enough of rhubarb-infused treats either! And to think I have some hazelnuts to use up…what perfect timing!
Fools are so delicious, but I’ve never made one. Yours looks great!
Love the combination of rhubarb and honeycomb!
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 🙂
I’m seeing rhubarb everywhere lately! I think it’s a sign I need to make something with it. This looks so good!
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.
That dessert looks delicious, love the name too!
This is such a creative dessert – love the honeycomb n here!
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!
What a delightful dessert! The rhubarb sounds great in this, and the crunchy hazelnuts on top are the perfect garnish.
I absolutely love rhubarb! this sounds like an amazing recipe!