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Classic Rhubarb Fool with Farm-Fresh Cream

This delicious rhubarb fool recipe from the April 2006 issue of Martha Stewart Living is a traditional English dessert.

  • servings: 8

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Ingredients

  • 1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
  • 1 cup sugar
  • 3 cups heavy cream

Directions

  1. Step 1

    Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.

  2. Step 2

    Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.

  3. Step 3

    Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.

Source
Martha Stewart Living, April 2006

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Reviews (1)

  • precioushannah 15 May, 2008

    video available