Rhubarb Fool

Cory Schreiber and Julie Richardson
  • 1 1/2 Pound  rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
  • 1/2 Cup  honey
  • 2 Tablespoons  finely chopped candied ginger
  • 1/2  vanilla bean, split
  • 3/4 Cups  heavy cream
  • 1 Tablespoon  granulated sugar
  • stalk rhubarb
  • 1/2 Cup  (3 1/2 ounces) granulated sugar
The fool originated in England in the fifteenth or sixteenth century. It is a simple dessert that combines tart fruit with whipped cream. The British traditionally made this dessert with gooseberries, but in spring rhubarb is the perfect choice, with its bright, tart flavor. A very simple dessert to prepare (we wince to say any fool can make it), this recipe calls for cooking a compote and then folding in whipped cream. It is elegant served with a shortbread cookie, which adds a delicious crispy element. To really doll it up, add a Candied Rhubarb Strip.

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