Rhubarb Fool

Author: 
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
  • 1 1/2 pounds 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 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 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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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

607 calories

Dietary restrictions:

Low Sodium Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

30%

Servings:

6
  • Fat 135g 208%
  • Carbs 630g 210%
  • Saturated 83g 415%
  • Fiber 28g 112%
  • Sugars 577g
  • Monounsaturated 39g
  • Polyunsaturated 6g
  • Protein 22g 43%
  • Cholesterol 489mg 163%
  • Sodium 269mg 11%
  • Calcium 1,524mg 152%
  • Magnesium 210mg 53%
  • Potassium 4,702mg 134%
  • Iron 5mg 28%
  • Zinc 3mg 21%
  • Phosphorus 443mg 63%
  • Vitamin A 1,541µg 171%
  • Vitamin C 121mg 201%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 1mg 59%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 123µg 31%
  • Vitamin B12 1µg 11%
  • Vitamin D 2µg 1%
  • Vitamin E 8mg 39%
  • Vitamin K 440µg 550%
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