Classic Rhubarb Fool with Farm-Fresh Cream
In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.
- Servings: 8
Source: Martha Stewart Living, April 2006
- 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
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.
Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.
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.