Hi Emilie- Creme fraiche is heavy creamed that has been soured. It is less sour and creamier than sour cream. It adds some tartness and richness to the whipped cream. I add a small amount of it, or sour cream, to any whipped cream I make. It makes the flavor more interesting.
Hey! I clicked over (from email inbox) because I am a fool for fool, for rhubarb, and for puns, and then I noticed…the saucers!! Those are my grandma’s!! and I have never been able to find them; though I do have a gravy boat. So now, I like you even more. Also, to me, cardamom=grandma, so I am filled with warm fuzzies and a taste for fool. Pun intended!
I think we will try this and link back to you. Thanks for the inspiration. Love the use of cardamom and rose water… one of my most darling spices as the Steward. The best thing about living in the Middle East is the access to spices. Living in Dubai may be hot as hell half of the year, but that makes it so worthwhile!
This is a very British dish but with an interesting spice twist which works so well with rhubarb. I love the colours and the rosewater is something I enjoy using too. I bought some organic rose petals recently and made shortbread with it. Really works!
Oooh I am such a fan of April Bloomfield! Maybe it’s not so weird that you were drawn to a rhubarb fool, as I notice she’s quite good at the whole deliciously comforting dessert thing. Last week at la Domestique was rhubarb week, and I’m still not tired of cooking with this first “fruit” of spring. I’ve got some stewed rhubarb in the fridge leftover, and it should go into this fool for dessert tonight.
I am currently obsessed with this cookbook as well–in fact, I just blogged about it, albeit in a very different context, under the heading “What do you read when you’re not reading?” here: http://60secondrecap.tumblr.com/. But returning to the matter at hand, this is one of the recipes I bookmarked to try right away. I’m also intrigued by her crepe-like pancakes with chili flakes. The salty-sweet porridge, which I made for breakfast the other day, was delicious.
As always, love your photos. Weck jars are great, aren’t they?!
You posted this right as I decided that I thought that I had eaten my fill of rhubarb for this spring. I’ve made rhubarb slump, rhubarb chutney, rhubarb custard and rhubarb jelly. But I am so happy that I made your rhubarb fool! It was delicious and I am finding that I am enjoying the leftover batch a day later even more!
The rhubarb was not too sweet and the cardamom was really a treat. Unfortunately, the rose water took over the suttle flavors of both. I will definitley enjoy this recipe again but will leave out the rose water. Perhaps 0.5 tsp of rose water instead of 2 tsp might do the trick…perhaps I measured wrong…
Hi Marcella- preference for rose water seems to vary quite a bit. I liked the 2 teaspoons, but obviously you like less. I’ll update the recipe to indicate that folks should add as much as they like. Thanks for checking in!
Thanks Tim for the creme fraiche / heavy cream explanation. Living in continental Europe the default option is always creme fraiche, which then comes in “epaisse” = heavy and solid or “legere” = light and liquid options. Should i mix both?
This looks like a perfect summery dessert. This is especially ideal since I no longer have an oven for the summer! Also, I’ve just moved to Alaska where rhubarb is considered a weed. It grows everywhere and because of the long hours of daylight, the plants grow to an enormous size – I have never seen rhubarb like this before. And the beauty is that everyone gets to pick as much rhubarb they want for free! Which actually makes up for the oven-less apartment!
If there are any European and in particular French readers reading this blog: in this recipe, crème fraîche = crème fleurette, and heavy cream = crème fraîche épaisse. I tried the recipe yesterday and it was delicious, thanks Tim!
Came upon this recipe the other day, via fb, and was drawn in by the beautiful photo. I am going to make it today but will be substituting my own fresh goat cheese for the creme fraiche…cannot wait to share it with the family.