Makes 4-5 cups or about 6 servings
No my friends, Jody is no fool, not when you can purchase rhubarb this large! Buying rhubarb a little later in the Spring at your local farmer's market or roadside stand is not a bad idea--the rhubarb is large, tangy and inexpensive.
We like to buy it, chop it up and either use it right away in a pie or crumble, but we always save 3 or 4 chopped cups in a zip-top bag for the freezer. No joke, it might sit there for 5 or 6 months, but we you need a quick and easy dessert in the winter, this can be done in a snap and is a welcome fruity burst of Spring.
So what is a Rhubarb Fool? A fool is a dessert whose name comes from the French word fouler, which means “to crush”. Crushed fruit and whipped cream are folded together and chilled, producing a light and mousse-like dish. It can't be simpler. We like to serve it with triangles of baked puff pastry, either homemade (which also stores nicely in the freezer) or store bought. You can also just serve it out of a dessert cup or martini or coupe glass with a couple of cookies or biscotti on the side.
4 cups chopped rhubarb (fresh or frozen)
1/2 cup packed brown sugar (more or less to taste)
1 cup 35% cream
1/4 cup white or powdered sugar
1 tsp. vanilla
Baked triangles of puff pastry (optional)
- Place rhubarb and brown sugar in a sauce pot with 1/2 cup of water.
- Bring just up to the boil, reduce heat to low and simmer for 10-20 minutes or until fruit is tender and saucy.
- Remove from heat and cool to room temperature or chill completely in a bowl.
- Meanwhile, whip the cream in a chilled bowl with either a whisk or your electric mixer, sprinkling in the white sugar as you go. Whip until just past soft peaks. Stir in vanilla.
- When rhubarb is cooled fold about 1/2 cup of the whipped cream into the rhubarb first to lighten the texture. Then fold in remaining whipped cream.
- Serve chilled as discusses above.