Today’s inspiration has come from two places. During the rhubarb tasting menu at Mister Kitchen at the Rollende Keukens, I had a bit of a revelation. As part of the main, they had roasted a few chunks of rhubarb and served them with pork, and a slice of their very good sausage. The sausage had fennel seed in it, and I tried this with a bit of the rhubarb, and the combination is incredible.
I came back from the tasting with a head full of experiments with rhubarb, both sweet and savoury, and if they work, you’ll see some of them on edible things soon.
But, I knew I needed to do something with the fennel and rhubarb as soon as possible. I am still playing with this, but one of the first things that I did was to stew some up with a few fennel seeds. This really is amazing. And surprisingly, the fennel seems to sweeten the rhubarb, so you need a lot less sugar. I had this with some plain yoghurt for breakfast.
Then, I saw this Month’s Recipe for Life, held by Vanesther over at Bangers and Mash. This is in aid of Swallows, a charity that supports adults with learning difficulties. Vanesther is much more eloquent than I could be on the subject, so please do check out her site to read more about it.
This month, she has chosen rhubarb, spice and lemon as the three key ingredients this month, and I knew this was the challenge for me. It will be good to share the brilliant combination of rhubarb and fennel as, really, more people should know about this.
I deliberated for a few days as to how I could best bring some lemon into the mix. Then I got invited round to a friend’s with some other fabulous ladies, and it prompted me to come up with the dish I am entering. The dish needed to be simple, mobile (because I was going to take it round to my friend’s) and most of all the lemon needed to balance with the subtle fennel.
The obvious choice would have been a classic rhubarb fool. Fools are pretty nice, but there is also something to be said for a syllabub, which is essentially cream and alcohol, and what’s not to like about that? Some kind souls had left a bottle of Pernod, and one of Limoncello following a party sometime, and then I had the basis for a few experiments in syllabub. Turns out that both of these are pretty good, but the Limoncello just about had the edge.
Whilst thinking about this, I decided to try to add some texture with some candied fennel, which I’ve also been thinking of having a go at for a while. It really does add interest and an additional subtle fennel taste, but it would also work without it. And now you know what the suspense was all about from my last post.
So, here is the recipe for my Fennel Rhubarb Foolish. Not quite a fool, and not quite a syllabub, and there’s not a lot that’s foolish about that.
Recipe: Fennel Rhubarb Foolish
This recipe is enough for 5 people if you serve it from a wine glass
300 g rhubarb, chopped into chunks
1/2 tsp fennel seed
Juice of half a lemon
2 tbsp sugar
250 ml cream
50 g sugar
250 ml greek yoghurt
25 ml Limoncello
Grated zest of 1 lemon
Juice of half a lemon
Firstly, lightly stew the rhubarb with the fennel seed, lemon juice, and sugar. Add a splash of water, to prevent the rhubarb from burning as you apply the heat, but be aware that it will give off liquid itself, so don’t add too much, you don’t want it swimming. As I said, the fennel takes the sharpness off the fruit, so don’t add too much sugar, you can always add more towards the end of the cooking process if you need to. Cover the pan, and stew it on a low heat until the fruit just starts to break down. Taste for sweetness and fennel, and add more sugar or fennel seeds (not a lot) if necessary.
If there is a lot of liquid, strain it off. Don’t throw it away, it is great to macerate strawberries and raspberries in, or to use instead of a simple syrup in some cocktails.
Set the stewed rhubarb aside to cool. Meanwhile, whip up the cream, sugar and lemon zest until the cream forms soft peaks. Add in the yoghurt, and fold it through. A classic syllabub is usually just cream and wine, but I wanted this to be slightly more substantial, hence the yoghurt.
Once the cream and yoghurt is well combined, add the lemon juice and the limoncello. Taste to make sure it tastes lemony enough for you, but not so lemony that your face puckers like a disapproving octogenarian. Add more lemon juice or limoncello to taste.
Finally, layer up in wine glasses, with rhubarb, candied fennel, the syllabub, a dollop more rhubarb and the candied fennel stalk to finish. Then bore your friends while you take photos and they wait hungrily for a lovely tagine (that was made by my friend, not me at our dinner party).