Rhubarb Fool Recipe
April 20th, 2009 by Scott |
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Spring, it seems, is finally here. My tomato plants are now shooting up at a rate of knots, ants have invaded the kitchen, and (best of all), rhubarb arrived in this weeks organic vegetable box.
Rhubarb Fool
I love this time of year. Sure, there are still the cold days (just this morning the front lawn was covered in frost) but there are also little hints of summer shining through; the odd day which appears unexpectedly with temperatures high enough walk around in just a t-shirt. In fact, I’m sure I could smell some of the neighbours cooking their first barbecue of the year this weekend.
A “fool” is a great and traditional way of showcasing in season fruit. You can try and be fancy (I’ve tried many different recipes before) but I’ve yet to find anything which beats the simplicity of stewed fruit folded into whipped cream. Confusingly, rhubarb is actually a vegetable, but that doesn’t stop it being right at the top of my list of seasonal foods, and my favourite for deserts such as this. Give it a go with gooseberries or raspberries too – it works just as well.
Rhubarb Fool Recipe – Ingredients
- 4 Large Sticks of Rhubarb
- 50g (1.75 oz) Caster Sugar
- 200ml (6.75 fl. oz) Double Cream
- Couple of drop of Vanilla Essence
Rhubarb Fool Recipe – Ingredients
- Chop up the rhubarb and place in a saucepan with 1tbsp water and the sugar.
- Turn on the heat and stir around a bit; it’ll start out quite dry (keep stirring it for now to prevent the sugar catching on the pan) but will moisten up as the juice is released from the rhubarb.
- Boil until the rhubarb is soft. This will take 10 minutes or so.
- Whip the double cream with the vanilla until it forms soft peaks. When this stage is reached pour in the rhubarb and fold in until loosely combined. Don’t worry about getting it fully mixed in, it looks much better when it’s not.
- Empty into wine glasses and allow to chill for an hour or so before serving.
Tags: rhubarb
Filed under: Fruit & Veg, Sweet.
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So is the difference between a fool and a mess the meringue?
A mess is a completely different thing, isn’t it? I mean, the Eton Mess is really just student food gone famous, LOL. That doesn’t mean it isn’t delicious, though!
Ah I forgot to chill mine the other day (too eager to eat it) so it was rather sloppy – maybe the bit thats left in the fridge will be fine by now
msmarmitelover: i think the difference is just the meringues
Hi Linda, well I have to admit that sometimes I can’t be bothered to wait either – in that case it’s great to eat by yourself but perhaps not to show off to your friends.
Sounds deliciuos!I’ll definitely try it
First -I LOVE home made whipped cream and I LOVE rhubarb! It reminds me my mum’s garden and lots of rhubarbs, which my mum was using in making different kind of compotes! It’s smell of my childhood!..
I love Rhubarb too. My favourite fruit (vegetable) at this time of year.
I should just automatically add rhubarb to my grocery list at this time of year. Try adding a hint of mace to the rhubarb.
I’ve never tried mace with rhubarb. Thanks for the tip!
Looks gorgeous, Scott.
Thankyou
Lovely Photo, & a simple but elegant recipe.
BTW why is it called a “Fool” .. any tradition here?
Hi Soma,
Well the best definition I’ve seen is the following:
“”Fool” is believed to have originated from the French word “fouler” which means “to mash” or “to press”"
This from: http://www.joyofbaking.com/EnglishFruitFool.html#ixzz0DpAv4yLN&B
Fantastic way to use rhubarb! Love the close up shot too
Thanks. A last minute photograph – I was so eager to eat it I almost didn’t take the shot!
This looks absolutely amazing. I love the flavors of rhubarb and think this would be a very decadent dessert
It’s one of those great dishes that can look quite good but is so easy to make…
Beautiful! Thanks, Scott, for this; I now must make this my first rhubarb dessert!
Your first ever time eating rhubarb? You must let me know how it goes!
I love rhubarb but know very little on how to use them though… you just shared a great idea!
By the way, I love spring too!!
I’m a big fan of rhubarb in savoury dishes too (like with Pork, for example). I’ll have to blog that at some time.
Ruhbarb never seems to get the love it deserves.
I like this idea and it really showcases that awesome tart rhubarb flavor.
I guess rhubarb is just one of those “out of fashion” foods. It’ll come back around, I’m sure. In the mean time, I’ll just have it all to myself…
Mmm, it looks yummy! My rhubarb plants has started to show up, but they are slow. I can’t wait for them to grow so I can use them in a dessert!
Growing your own rhubarb sounds fantastic. I heard it is quite easy to grow, is that right?
The simplest things are often the best. Looks beautiful and what a great name too! Can you satisfy my curiosity about food lore and tell us what the story is behind the name?
Hi Megatonlove,
Well I answered this question a few quotes up but am happy to repeat the answer:
“”Fool” is believed to have originated from the French word “fouler” which means “to mash” or “to press””
This from: http://www.joyofbaking.com/EnglishFruitFool.html#ixzz0DpAv4yLN&B
It’s the definition of British springtime. I miss dishes like that. And as I’m going to be here in Spain for a lot longer, it looks like I’ll keep missing them.
I’m sure you really miss it. It must be terrible being stuck in the glorious sunshine
This has to be one of my favourite desserts… I think I’ll have to source some local rhubarb (seen as mine is off-limits this year) and have a go at your recipe!
I love the photo!
Why is yours off limits, if you don’t mind me asking?
I have my rhubarb in tubs. We’re in the process of moving, well, were renting at the moment and we don’t have a garden. So, I’ve had my rhubarb in tubs, just trying to keep alive until I can plant it out, as and when we get a garden again! Since writing my last comment my neighbour has said I can help myself to hers – so it’s not all bad!
Oooh, I love rhubarb fool! I made a rhubarb & ginger fool last summer which went down a storm. Oh, and thanks for the reminder – must plant my tomatoes!!
Jeanne,
Rhubarb and ginger work really well together – thanks for the reminder! I’ll have to do that next time I make a rhubarb dish.
Mmmmmmm, I love rhubarb! I wish I could dip a spoon into that rhubarb fool!
You can. Just make your own
I keep seeing rhubarb recipes but we don’t get it in India… at least not that I’m aware of.
That’s a shame. I’m not sure what climate rhubarb needs to grow – but if it would work you could perhaps try growing your own if it is unavailable locally, it is well worth it.
I’m not the world’s biggest fan of rhubarb, I must admit. But this goblet of creamy pink loveliness is enough to convert even me.
I honestly can’t understand how anyone could not love rhubarb. But I guess if we all liked the same things then the world would be a boring place, huh?
That’s one amazing picture, Scott!
Modest thanks
Great photo! I love rhubarb anything, and actually have been meaning to try incorporating it into savoury recipes.. it is a vegetable afterall, like you said!
Well hopefully you’ll blog something savoury from it which I can then use as inspiration
Mmmm. Rhubarb is such a favourite of mine and I haven’t had enough of it yet this year. Last year, almost every other post was about rhubarb at this time of year! A fool is so good, I agree. And the simpler the better too. I usually do half cream, half custard but perhaps I should stick to just cream alone. Love the photo too.
Rhubarb with custard is such a classic I don’t know why I never thought to use custard in a fool before – great idea!
[...] rhubarb recipe ideas: Strawberry Rhubarb Pie – Simply Recipes Rhubarb Fool – Real Epicurean Rhubarb Margarita – Andrea’s Recipes Rhubarb Cobbler – Smitten Kitchen [...]
Here’s a favorite recipe of mine: Rhubarb Surprise Pudding.
Love the comments at the end of your recipe – serves 2 once they’ve tried it. So true!
This was an epic fail for me! Don’t know if it was because my cream was whipped the day before? Or should I have allowed the rhubarb to cool before folding it in? I made it tonight because I had some leftover whipped cream and it was yummy when I first tasted it, and looked gorgeous, but it seriously curdled in the hour it was chilling in the fridge!
Hi Diana, I’ve not had it fail but I’ll try and guess. I let my rhubarb cool a bit before using it – not fridge cold, but not hot either. I would guess – but again I’ve not experienced this – that red hot rhubarb would curdle the cream.
It’s surely worth trying again though. I’m a rhubarb addict when it’s in season!
Thanks Scott, that was my guess. I’ve got some whipped cream leftover again from my chocolate haupia pie, and lots of rhubarb so I’ll give it another go and let it cool first.