The Lemon Fool

I've just eaten a portion of Fool. First of the year, now the rhubarb is in season for one of the classic main ingredients.

Cooked not with an actual lemon but with a stalk of lemongrass, for a very pleasant extra zing. Does that count for honourary posting here?

Rhubarb good, but for the Creme de la Fool you need fresh gooseberries straight off the bush. Gooseberries and rhubarb are also good together. Plus zest of lemon, and if you can get any some elderflower heads.
The gooseberry seeds add some texture to what is otherwise a bit smooth for me.

I agree geeseberry[1] are the ultimate fooling fruit. But their season is sadly brief, and not yet with us.

If you like your fool with some texture, try it with pears sometime. They give a rather surprising texture. I like it, but I guess its absence from the supermarket shelves suggests I may be unusual. Can be enjoyed as just pears, or with a range of Usual Suspect flavoursome extras from vanilla to ginger, or of course lemon.

Another great (though not textured) Fool you don't see in the shops is plum. But I think this is looking more like the cookery board.

[1] Well you don't say "gooses", now do you?

Gänzeberries?
Or if the berries are all male, gandersberries?
Or the tart under-ripe ones goslingsberries?

UncleEbenezer wrote:Another great (though not textured) Fool you don't see in the shops is plum. But I think this is looking more like the cookery board.

Damsons are better, a much more concentrated flavour