Our March food pairing is our delicious Pinot Noir Cuvée 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 Cuvée 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:
- Cut the rhubarb into chunks.
- Put in a pan with half the sugar and 75ml cold water.
- Bring to the boil and simmer gently for 5 mins.
- Strain rhubarb, reserving syrup.
- Pour syrup back into pan and simmer until reduced by a third.
- Cool.
- Whisk cream, yogurt, vanilla and rest of sugar until soft peaks form.
- Mash half the rhubarb; stir into cream.
- Add your Saffron Grange fizz to taste
- Fold in remaining pieces.
- Divide among six glasses.
- Serve with the syrup and a glass of Saffron Grange Pinot Noir Cuvée Rosé.
Enjoy!