Rhubarb Fool
Fool is a classic British dessert made of cooked, sweetened fruit that is folded into whipped cream. There is nothing as simple, and yet just a touch decadent. I love the tart/sweet combination of this rhubarb fool.
Ingredients
- 4 cups coarsely chopped rhubarb
- 1/2 cup Lillet or other sweet white wine
- 1/4 cup sugar more to taste (but don't make the rhubarb too sweet or you lose its lovely tang)
- 1 cup heavy whipping cream
- 1 tsp vanilla homemade vanilla recipe
- Strawberries for garnish
Instructions
- In a medium sized sauce pan heat the rhubarb, Lillet and sugar until gently simmering. Cover the pot and cook for about 5 minutes or until the rhubarb is very tender.
- Pour into a container and refrigerate until totally chilled. I stuck it in the freezer for about 15 minutes and it did the trick.
- Once the rhubarb is chilled, whip the cream and vanilla together until soft peaks. Don't over whip or your fool won't be smooth.
- Slowly fold 1/3 of the rhubarb into the whipped cream. Add another 1/3 of the rhubarb and gently fold it in. Reserve the last 1/3 of the rhubarb for layering or pouring over the top of the fool.
- You can serve it in glasses with a layer of fool, then the reserved rhubarb and more fool. Decorate with a sweet strawberry. This can all be made a couple of hours ahead.