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| Rhubarb fool. It's so easy, well, you get the picture. |
Today is going to be short and sweet, just like the recipe I'm sharing. It's April Fool's Day, but I like you people way too much to pull any pranks (also, who has the time?). Instead, I'm serving up a namesake recipe: a traditional English dessert called a Fool. Possibly one of the oldest documented English desserts, a Fool or Foole was originally made with gooseberry's (now that would be a gag recipe – not my favourite) and custard. Contemporary Fools are made with either custard or whipped cream and any type of fruit puree folded there in. I favour whipped cream for both flavour, lightness and simplicity. Rhubarb is a classic celebration of spring, with its acidic tang and sweetness (once tempered, that is, by a good dousing of sugar). Light, sweet and ever so pretty, this dessert is a lovely way to cap off a special meal, but you should also make it tonight just because it's so damn easy, any fool could do it.
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| Pretty in pink: Stewing intensifies rhubarb's colour |
Rhubarb Fool
Prep Time: 5 min. | Total Time: 30 min. plus chilling time | Serves: 6 to 8
1 lb rhubarb, leaves and stems removed, cut into chunks
3/4 cup sugar
2 tbsp water
Whipped Cream
2 cups whipping cream
4 tbsp sugar
Place rhubarb, sugar and water in a pot, stir and cover. Bring to a boil, then reduce to a simmer. Simmer approx. 15 to 20 min. until soft. Stir to break up rhubarb and refrigerate until cool.
Meanwhile, whip cream with sugar until stiff peaks form. Refrigerate until ready to use (can be kept for up to 12 hours in the fridge).
Gradually fold rhubarb into whipped cream mixture until desired amount (you may have extra rhubarb). Place in individual serving dishes and garnish with additional rhubarb if desired and mint leaves.
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