2 bunches of rhubarb
200g Castor Sugar
½ bottle All Saints Estate Moscato
½ vanilla bean
Cut leaves and ends off rhubarb.
Peel stalks to remove string and cut into roughly 6cm pieces.
Place peel into a clean chux, secure with string/ elastic bands and place into a tray (helps with colour).
Place rhubarb pieces into an oven safe dish and cover with sugar, Moscato and vanilla bean (cut in half).
Cover with foil and bake at 150 degrees for 25 minutes or until tender.
Cool in liquid and then divide up for garnish and fool.
Reserve liquid, reduce to a syrup consistency and cool.
Zest of ½ lemon
½ tsp of vanilla extract
Oil for deep frying
Castor sugar for dusting
Mix ricotta, egg, zest and vanilla.
Gently fold in flour and sugar.
Place mixture into a piping bag and squeeze roughly 2cm lengths into hot oil.
Cook until golden brown.
Drain on absorbent paper and roll in castor sugar.
200g cooked rhubarb and a little cooking liquor -> purée in a food processor
50g icing sugar
Purée rhubarb and fold into mascarpone.
Whip cream with the icing sugar to soft whip and gently fold in the rhubarb mix.
½ fill a small glass dish with fool, drizzle with rhubarb syrup and cover again with fool.
Arrange cooked rhubarb on a plate and drizzle with syrup.
Arrange warm doughnuts on plate and serve with blackberry sorbet or ice cream of your choice.