This recipe offers a unique twist on a classic dessert by incorporating Kirsten’s lacto-fermented rhubarb infused with ginger and cardamom. Traditionally, rhubarb desserts are cooked down into syrupy concoctions, but this recipe showcases a lighter and more vibrant variation. The combination of fermented rhubarb, fresh strawberries, and whipped cream creates a delightful balance of flavors.
The inspiration for this dish came about when Kirsten was working on fermenting rhubarb with cardamom. As her daughter walked into the kitchen and spotted the fresh strawberries and whipped cream, she couldn’t resist reaching for them. However, her attention was quickly diverted to the jar of fermented rhubarb, leading to an unexpected and successful flavor combination.
Serves: 4 to 6
INGREDIENTS:
- 1 cup Fermented Rhubarb Infused with Ginger and Cardamom
- 2 cups fresh strawberries
- 3 tablespoons sugar
- Zest of 1 lemon
- 1 pint whipping cream
INSTRUCTIONS:
- In a food processor, blend together the fermented rhubarb, fresh strawberries, sugar, and lemon zest. Set the mixture aside.
- Whip the cream until it reaches a stiff consistency. Note that you can customize the sweetness of the cream by adding a few drops of vanilla or sweetening it according to your preference.
- To serve as a “fool,” fold the rhubarb-strawberry sauce into the whipped cream. This creates a creamy and fruity dessert. Alternatively, for a more visually appealing presentation, layer the rhubarb-strawberry sauce and whipped cream in tall parfait glasses. This will create a spectacular dessert with distinct layers.
By combining the fermented rhubarb, fresh strawberries, and whipped cream, you’ll enjoy a refreshing and lighter take on this iconic dessert. The tangy and slightly spiced flavors of the fermented rhubarb complement the sweetness of the strawberries and the smoothness of the whipped cream. Whether you choose to serve it as a fool or create an elegant layered parfait, this dessert will be a delightful treat for any occasion.
TIPS:
- Ensure that your fermented rhubarb has been properly prepared according to the instructions on page 224. The infusion of ginger and cardamom adds a delightful flavor to the dish. If you haven’t fermented rhubarb before, be sure to follow the fermentation process carefully to achieve the desired taste and texture.
- Choose ripe, juicy strawberries for the best flavor. Look for strawberries that are bright red, firm, and fragrant. Wash them thoroughly before using and remove any stems or leaves.
- For the whipping cream, use heavy cream with a high fat content to achieve a rich and creamy texture. Whip the cream until it reaches stiff peaks, which means it holds its shape when lifted with a spoon or whisk.
- Feel free to personalize the whipped cream by adding a few drops of vanilla extract or sweetening it further if desired. Taste the cream as you go and adjust the flavor to your liking. Some may prefer a lightly sweetened cream, while others may enjoy a sweeter version.
- After preparing the dessert, it is recommended to chill it in the refrigerator for a few hours to allow the flavors to meld and the dessert to set. Serve the chilled dessert to enjoy its refreshing and creamy goodness.
