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Rhubarb Fool

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Introduction

Welcome to our delightful Rhubarb Fool recipe, a classic British dessert that combines the tartness of rhubarb with the rich creaminess of whipped heavy cream. This easy-to-make treat is perfect for those looking for a refreshing yet indulgent dish.

Tips for this recipe

For best results, use fresh rhubarb and ensure it’s chopped uniformly. Chilling the heavy cream before whipping helps achieve a firmer texture. Also, folding the ingredients gently preserves the airiness of the mixture.

Why you will love this recipe

Rhubarb Fool is not only delicious but also versatile; it’s an excellent way to use up extra rhubarb. The balance between the tangy rhubarb and sweet cream creates a mouth-watering dessert that can be enjoyed as a comfort food or paired with a cup of tea.

Ingredients

  • 1 1/2 pounds rhubarb stalks, chopped (5 1/2 cups)
  • 1 cup sugar
  • 3 tablespoons water
  • 3/4 teaspoon vanilla
  • 1 cup chilled heavy cream

Advised equipment

  • Kitchen Mixer with Whisk Attachment
  • Rubber Spatula
  • Measuring Cups Set (1 cup, 1/2 cup, 1/4 cup)
  • High-Sided Saucepan
  • Stainless Steel Knife Set
  • Silicone Baking Mat
  • Stainless Steel Mixing Bowls Set (3)
  • Immersion Blender
  • Small Glass Jars with Lids (4-6 oz)
  • Silicone Ice Cream Scoop

History of the recipe

Rhubarb Fool has its roots in medieval England, where it was a favorite dish among the nobility. Over time, it became known as “Fool” due to the rhyme ‘Strawberry and Cream,’ although traditional Rhubarb Fool is made with rhubarb instead of strawberries.

Fun facts about this recipe

Did you know that in the past, rhubarb was considered a medicinal herb? Nowadinasde dessert! Fooling around with traditional recipes, like using less sugar to cater to modern health trends, is also becoming popular.

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Rhubarb Fool

Rhubarb Fool

amanda

Equipment

  • Kitchen Mixer with Whisk Attachment - Essential for whipping cream quickly and efficiently.

  • Rubber Spatula - Versatile tool for mixing, folding, and scraping ingredents in various pots or bowls.

  • Measuring Cups Set (1 cup, 1/2 cup, 1/4 cup) - Critical for accurately measuring both liquid and dry ingredients.

  • High-Sided Saucepan - Useful for cooking rhubarb or combining ingredients without spillage.

  • Stainless Steel Knife Set - A set of knives can be handy for any food preparation, including slicing the rhubarb.

  • Silicone Baking Mat - Though not directly related to the recipe, it's helpful for baking desserts in general and ensuring even cooking surfaces.

  • Stainless Steel Mixing Bowls Set (3) - Ideal for mixing ingredients or preparing components of the dish.

  • Immersion Blender - While not strictly necessary, it can be used to puree rhubarb if a smooth texture is desired.

  • Small Glass Jars with Lids (4-6 oz) - Perfect for storing leftovers of your rhubarb fool neatly.

  • Silicone Ice Cream Scoop - Useful if serving the rhubarb fool in a frozen or semi-frozen state, ensuring even portions.

Ingredients

  • 1 1/2 pounds rhubarb stalks, chopped (5 1/2 cups)

  • 1 cup sugar

  • 3 tablespoons water

  • 3/4 teaspoon vanilla

  • 1 cup chilled heavy cream

Instructions

1

Instruction 1

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. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Divide the fool among 6 goblets.
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