Rhubarb Fool
Rhubarb Fool is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally.
Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes.
Remove from heat and stir in vanilla.
Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour.
DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
Beat cream in a deep bowl with an electric mixer until it holds soft peaks—for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff—and fold it into the rhubarb.
Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff.
I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
Divide the fool among 6 goblets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.