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Rhubarb, Honeycomb and Hazelnut Fool

June 4, 2013 By All That I'm Eating 21 Comments

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 honeycomb and hazelnut fool

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 
rhubarb growing

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.

rhubarb honeycomb and hazelnut 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.

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Filed Under: Cream, Dairy & Eggs, Fool, Fruit, Honey, Honeycomb, June, Pudding, Recipes By Month, Rhubarb, Seasons, Store Cupboard, Summer Tagged With: pudding, recipe, rhubarb

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Comments

  1. AvatarBelinda says

    June 4, 2013 at 13:49

    Pity the fool who doesn’t love this!

    Reply
  2. AvatarCarole says

    June 4, 2013 at 22:13

    Fantastic – like the spirit of summer – shame it’s winter here…

    Reply
  3. AvatarJacqueline @Howtobeagourmand says

    June 5, 2013 at 03:21

    Love the combo of rhubarb, honeycomb and hazelnuts

    Reply
  4. AvatarMich Piece of Cake says

    June 5, 2013 at 07:09

    This sounds like a lovely combination for a dessert. It’s interesting to use rhubarb in your desserts.

    Reply
  5. AvatarGuru Uru says

    June 5, 2013 at 11:16

    I am a fool for this dessert my friend and am missing summer so much already 😀

    Cheers
    CCU

    Reply
  6. AvatarAndrea Mynard says

    June 5, 2013 at 11:32

    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.

    Reply
  7. AvatarNavaneetham Krishnan says

    June 5, 2013 at 13:43

    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.

    Reply
  8. AvatarJuliana says

    June 5, 2013 at 20:18

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

    Reply
  9. Avatarlaura@howtocookgoodfood says

    June 5, 2013 at 20:57

    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!

    Reply
  10. AvatarCakelaw says

    June 6, 2013 at 09:15

    What a glorious dessert – and who could resist with honeycomb on top? A summer delight.

    Reply
  11. AvatarJoanne says

    June 6, 2013 at 12:39

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

    Reply
  12. AvatarBeth says

    June 6, 2013 at 15:15

    Fools are so delicious, but I’ve never made one. Yours looks great!

    Reply
  13. Avatarbentodays says

    June 6, 2013 at 18:16

    Love the combination of rhubarb and honeycomb!

    Reply
  14. AvatarLiz Berg says

    June 6, 2013 at 19:44

    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 🙂

    Reply
  15. AvatarAshley @ Wishes and Dishes says

    June 6, 2013 at 20:58

    I’m seeing rhubarb everywhere lately! I think it’s a sign I need to make something with it. This looks so good!

    Reply
  16. AvatarDawn Yucuis says

    June 7, 2013 at 01:17

    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.

    Reply
  17. Avatarthe food dude says

    June 7, 2013 at 03:02

    That dessert looks delicious, love the name too!

    Reply
  18. AvatarJennifer Kendall says

    June 7, 2013 at 04:10

    This is such a creative dessert – love the honeycomb n here!

    Reply
  19. Avatargrace says

    June 7, 2013 at 07:18

    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!

    Reply
  20. Avatarlisa is cooking says

    June 7, 2013 at 15:21

    What a delightful dessert! The rhubarb sounds great in this, and the crunchy hazelnuts on top are the perfect garnish.

    Reply
  21. AvatarJenny @ BAKE says

    June 10, 2013 at 09:25

    I absolutely love rhubarb! this sounds like an amazing recipe!

    Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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