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23/03/2021 // Aimie Edwards

March Food Pairing: Rhubarb Fool and Pinot Noir Brut Rosé

Our March food pairing is our delicious 2018 Pinot Noir Brut Rosé served with a delicious, creamy Rhubarb Fool – the perfect weekend treat! March marks the end of the forced rhubarb season, making the Rhubarb Fool the perfect pud to put a spring in your step! We think the sweet and tart rhubarb perfectly complements and enhances the red fruits of our 100% Pinot Noir Brut Rosé, without overpowering it. A match made in Springtime!

Ingredients

  • 400 g rhubarb, trimmed
  • 100 g golden caster sugar
  • 50 ml Saffron Grange Pinot Noir Brut Rosé optional (plus extra to drink!)
  • 300 ml double cream
  • 500 g low fat Greek yogurt
  • ½ tsp vanilla extract

Method:

  1. Cut the rhubarb into chunks.
  2. Put in a pan with half the sugar and 75ml cold water.
  3. Bring to the boil and simmer gently for 5 mins.
  4. Strain rhubarb, reserving syrup.
  5. Pour syrup back into pan and simmer until reduced by a third.
  6. Cool.
  7. Whisk cream, yogurt, vanilla and rest of sugar until soft peaks form.
  8. Mash half the rhubarb; stir into cream.
  9. Add your Saffron Grange fizz to taste
  10. Fold in remaining pieces.
  11. Divide among six glasses.
  12. Serve with the syrup and a glass of Saffron Grange Rosé.

Enjoy!