Rhubarb Fool
A classic British dessert featuring a delightful combination of tart rhubarb purée swirled with whipped cream. This elegant and refreshing treat perfectly balances sweet and tangy flavors.
Ingredients
- •1½ pounds rhubarb stalks
- •1 cup sugar
- •3 tablespoons water
- •¾ teaspoon vanilla
- •1 cup chilled heavy cream
Cooking Instructions
- 1.
In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
5 min
- 2.
Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
80 min
- 3.
Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
10 min
- 4.
Divide the fool among 6 goblets.
5 min
