Rhubarb Fool Recipe
Daily Value: 15%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||10µg||3%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
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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.
- 1 1/2 poundss rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
- 1/2 cup honey
- 2 tablespoonss 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