Strawberry Rhubarb Fool Recipe

Strawberry Rhubarb Fool

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 favorite for deserts such as this. 

Give it a go with Strawberries or Raspberries too – it works just as well.

Rhubarb Fool Recipe – Ingredients

4 Large Sticks of Rhubarb

1/2 cup (120 ml) strawberry puree (Use fresh Kent Strawberries)

¼ cup (50g) Light Brown Sugar

200ml Whipping Cream

Couple of drop of Vanilla

Rhubarb Fool Recipe – How to Do it:

1.Chop up the rhubarb into 1” pieces and place in a saucepan with 1tbsp water and the sugar.

2.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.

3.Boil until the rhubarb is soft.  This will take 10 minutes or so.

4.Whip the cream with the vanilla until it forms soft peaks.  When this stage is reached pour in the rhubarb and strawberry puree and fold in until loosely combined.  Don’t worry about getting it fully mixed in, it looks much better when it’s not.

5.Empty into wine glasses and allow to chill for an hour or so before serving.