Honey Rhubarb Fool

May 2013 368

I made my first fool this past weekend.  A fool is an English dessert that originated in the 1500’s and consists of folding stewed pureed fruit into custard or cream. It seemed like a great way to use one of the several bundles of rhubarb stalks I had on hand. I relied on a recipe for Honey Rhubarb Fool that I had saved from the spring 2012 issue of Edible Madison. I liked the convenience of preparing the dessert earlier in the day, and chilling it in wine glasses in the refrigerator until dessert time. It was a nice, light and creamy dessert; elegant, but not too fussy.

Honey Rhubarb Fool (recipe from Terese Allen via Edible Madison, Spring 2012; serves 6)

1 pound rhubarb stalks, ends trimmed off
1/2 cup honey or more to taste
Finely grated peel and juice of 1 orange
1 1/2 cups heavy cream
3 tbsp. sugar
1 tsp. vanilla extract

Chill a large, deep bowl and electric beater in the freezer.

Chop rhubarb and place in a saucepan with honey, orange peel and juice. Bring to simmer and cook, stirring occasionally, until rhubarb is very tender, about 10 minutes. You can puree it at this point or leave it “textured.” Let it cool, then cover and chill thoroughly.

Whip the cream with the chilled beaters in the chilled bowl, first on medium speed for 1-2 minutes, then on high, until mixture begins to thicken. Keep beating as you gradually add 3 tablespoons sugar. Add vanilla; continue beating until the cream stands up in soft peaks when you lift out the beaters.

Stir a large dollop of whipped cream into the chilled rhubarb sauce. Use a spatula to fold in remaining whipped cream, but not thoroughly; leave large streaks of cream intact.

Serve immediately (or refrigerate until dessert time) in see-through glasses or dessert cups.

Category: Kristin's Kitchen Comment »


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