Rhubarb Fool

Rhubarb Fool

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.  

Recipe: 

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) 

  1. Place rhubarb and brown sugar in a sauce pot with 1/2 cup of water. 
  2. Bring just up to the boil, reduce heat to low and simmer for 10-20 minutes or until fruit is tender and saucy. 
  3. Remove from heat and cool to room temperature or chill completely in a bowl. 
  4. 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. 
  5. 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.  
  6. Serve chilled as discusses above.  

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Donna's Date Squares

Donna's Date Squares 

Without fail, no road trip or church bake sale is complete without a batch of Donna's (a.k.a. Mamma D a.k.a. Gramma D a.k.a Kirstie's Mom) highly addictive date squares!  

This recipe is for TWO 9x9 inch square baking pans.  Because as Donna says, if you're going to make them, make them.  They freeze really well.  

3 cups rolled oats
3 cups all-purpose flour 
1/2-1 tsp salt (we like that extra bit of salt) 
1 1/2 tsp. baking soda 
2 cups PACKED brown sugar 
1 1/2 cups salted butter, softened 
1 1/2 lbs. pitted dates, cut up 
2 cups water, or, as needed 
2/3 cup packed brown sugar (second amount) 
2 tsp. lemon juice, or to taste 

  1. Pre-heat oven to 350 degrees F 
  2. In a large bowl combine oats, flour, salt, baking soda and the two cups of brown sugar.  Mix in ('snap) the butter in until crumbly.  Roughly divide this mixture into 4: pat one-fourth of the mixture into the bottom of one of the 9x9 pans.  Pat the other one-fourth in the bottom of the other 9x9 pan.  Reserve remaining crumble for the tops of the pans. 
  3. For the filling:  place dates, water, and second amount of brown sugar in a medium pot.  Bring up just to a boil and continue to simmer over high heat until thickened, breaking up the dates with a wooden spoon or potato masher until no large pieces of dates remain.  Add more water if necessary.   Stir in lemon juice.  Taste your mixture, make sure it is tart enough.  
  4. Let cool slightly then divide evenly amongst the pans.  Top the pans with remaining crumble.  
  5. Bake for 25-30 minutes, or until tops are lightly golden brown.  
  6. Cool completely (don't even think about it, says Donna) before cutting into squares.  Give the rustic edges to your kids, save the nice ones for the bake sale :) 

 

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