Rhubarb Fool
A classic British dessert combining tart rhubarb and creamy whipped cream, perfect for showcasing fresh seasonal produce.
Ingredients
Rhubarb Compote
- 1 lb rhubarb, trimmed and cut into 1 inch slices Choose fresh, vibrant rhubarb with firm stalks.
- 1/3 cup sugar Adjust based on sweetness preference.
- 1/4 cup water For cooking the rhubarb.
- 1 tsp vanilla extract Add after cooking.
Whipped Cream Mixture
- 1 cup cold heavy cream Chill the bowl and beaters for best results.
- 1/4 cup confectioner's sugar For sweetness in whipped cream.
- 1/4 cup sour cream Can be substituted with Greek yogurt.
Instructions
Cooking the Rhubarb
- Put the rhubarb, sugar, and water in a non-reactive pot and bring to a boil, stirring constantly.
- Once boiling, reduce the heat and boil gently until the rhubarb has softened, about 5 minutes.
Cooling the Mixture
- Remove from heat, stir in vanilla, and let cool completely.
- Chill in the refrigerator for up to 2 days.
Whipping the Cream
- In a chilled bowl, add heavy cream and confectioner's sugar, and whip to soft peaks.
- Add sour cream and whip briefly until smooth.
Combining Mixtures
- Gently fold the rhubarb compote into the whipped cream using a spatula or silicone spoon.
Serving
- Spoon the fool into small glasses and serve immediately, or chill until needed.
Notes
Store in the refrigerator for up to 2 days covered with plastic wrap. Best served fresh for optimal texture.