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Strawberry-Rhubarb Fool Recipe

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Strawberry-Rhubarb Fool image

 

This recipe for Strawberry-Rhubarb Fool, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
⅓ c orange juice
1 c granulated sugar plus 2 Tbsp granulated sugar, divided
pinch salt
1 lb fresh rhubarb, trimmed and cut into -inch pieces
2 pints fresh strawberries, cleaned, hulled, and quartered (small ones can be halved)
2 cups heavy cream, cold

Directions:
Directions:
1. Bring orange juice, cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and strawberries and return to boil, then reduce heat to medium-low and simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 7 to 10 minutes. Transfer rhubarb and strawberries to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24 hours.

3. Beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds. Increase speed to medium; continue beating until beaters leave a trail when lifted, about 45 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds more.

4. To assemble fool, spoon about 1/4 cup rhubarb and strawberries into each of eight 8-ounce clear glasses or mason jars, then spoon a layer of about 1/4 cup whipped cream over the compote. Repeat, ending with dollop of cream; serve. Can be covered with plastic wrap and refrigerated up to 6 hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15-20 active minutes, plus at least 1.5 hours of resting
Personal Notes:
Personal Notes:
I am a fool for strawberry-rhubarb :)

But beyond that, a fool is a dessert parfait with layers of whipped cream and colorful fruit compote that resembles a harlequin's costume, hence the name. I made this dessert the first time I met Angie because I wanted to showcase the fresh seasonal rhubarb that was available but didn't want to spend all day making pie crust. This dessert requires very little active time and lets you spend time with the family while it chills in between steps. Angie still raves about this fool. And about this dessert, too.

 

 

 

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