Rhubarb fool
In honor of April Fool's Day (and with rhubarb season around the corner) I'm offering up this rhubarb fool. The recipe, adapted from Cook's Illustrated, could hardly be simpler, yet served in some pretty glassware it makes an elegant finale to a meal.
You can go directly to the printable recipe (pdf) or I'll show you how to make it step-by-step...
Here are the super-simple ingredients.
1) Before getting into things, put a medium bowl and the beaters to your portable mixer in the freezer. Hiding behind the bowl in my freezer is the best ice cream ever - Haagen-Dazs Black Walnut.
2) Cut 1 lb. rhubarb (with ends trimmed) into 6" pieces.
3) Put the cut rhubarb pieces in a large bowl.
4) Pour 8 cups of water into the bowl and let the rhubarb soak for 20 minutes. The folks at Cook's Illustrated suggest this to help take some of the acid out of the rhubarb. I'd be curious to try to recipe without soaking to see if this step really makes a difference. But, since it's easy to do, I've always soaked the rhubarb here.
~ While the rhubarb is soaking, we'll prepare the other ingredients.~
5) Cut 1 orange in half...
...and juice each orange half.
6) Measure out 3 tablespoons of the orange juice into a medium saucepan.
7) Add 1/2 cup sugar...
...and a pinch of salt.
8) Stir the sugar mixture together.
9) When the rhubarb is done soaking drain it...
...and dry it off with some paper towels.
10) Cut the rhubarb into 1/2" pieces and set aside.
11) Bring the sugar and orange juice mixture to a boil...
...and add the rhubarb pieces.
13) Give the mixture a quick stir to combine.
14) Simmer (stirring just 2 or 3 times) 8 to 10 minutes over medium-low heat until the rhubarb is tender and just starts to break apart. You want some rhubarb pieces remaining--not a total puree. Stirring the mixture just a few times during cooking will help keep some pieces intact.
15) Transfer the rhubarb to a medium bowl...
...and let stand at room temperature until it cools.
16) Cover and put in the fridge to chill for at least 2 hours and up to 24 hours.
17) When you're ready to assemble the fools, pour 1 cup of chilled heavy whipping cream into the bowl that's been chilling in the freezer.
18) Add 1 tablespoon of sugar.
19) With an electric mixer, beat the cream until...
...it forms soft peaks.
20) To assemble the fools, gather up the chilled rhubarb, whipped cream, and some 8-ounce glassware. I'm using some favorite antique goblets that my mother collected.
21) For the first layer, spoon in about 1/4 cup of the rhubarb mixture...
...and top that with about 1/4 cup of the whipped cream.
22) Repeat the layering for a total of four layers. I've had fine luck with assembling these ahead of time and storing them in the fridge up to 6 hours.
If you were wondering why this dessert is called a fool..
The mind races through the numerous allusions made to fools, from the fool that accompanied King Lear on his howling journey across the moors to the more modern blunderer plaintively asking "What Kind of Fool Am I." But the name of this gossamer dessert comes from the French word foulé meaning pressed or crushed, and refers to the combination of crushed fruits and thick cream. It is a dish that is sublime in its simplicity.
Rhubarb Fool
Serves 4
1 lb. fresh rhubarb, ends trimmed and cut into 6-inch lengths
3 tablespoons fresh orange juice
1/2 cup (plus 1 tablespoon) sugar
a pinch of salt
1 cup heavy whipping cream
- Soak the rhubarb in 8 cups of cold water for 20 minutes. Drain the rhubarb and pat dry. Cut crosswise into 1/2" slices.
- In a medium saucepan combine the orange juice, 1/2 cup sugar, and pinch of salt. Bring to a boil.
- Add the prepared rhubarb to the saucepan. Bring mixture back to a boil and then reduce heat to medium-low. Simmer gently (only stirring a couple of times) for 8 to 10 minutes--just until the rhubarb is tender and starts to break apart. You want some rhubarb pieces remaining--not a total puree.
- Transfer the rhubarb to a bowl and let cool to room temperature. Cover with plastic wrap and refrigerate until the mixture is cold, at least 2 hours and up to 24 hours.
- When ready to assemble the fools, beat the whipping cream and 1 tablespoon of sugar together until the cream forms soft peaks.
- To assemble, spoon about 1/4 cup of the rhubarb mixture in 8-ounce glasses. Top with about 1/4 cup of the whipped cream. Repeat with another layer of rhubarb and whipped cream.
- Serve immediately or cover with plastic wrap and refrigerate up to 6 hours.
Download printable recipe (pdf)
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
If you'd like to subscribe to future posts, you can do it here.
This looks delicious! Now I MUST try it.
Posted by: Ben | March 31, 2008 at 02:24 PM
This looks delicious! Now I MUST try it.
Posted by: Ben | March 31, 2008 at 02:26 PM
Oooh! Looks good and simple! I just have one question, Heidi? Are you really right-handed so you have to take photos with your right? Or are you really left-handed so you have to measure and stir with your left?
I'm looking for rhubarb tomorrow!
Posted by: Chris | March 31, 2008 at 02:56 PM
Hi Chris - I am actually right-handed. So, yes, I've got my camera in my right hand and my left hand does the demo work. It's the quickest and easiest way for me to get action shots as I work. Good eye!!
Posted by: Heidi | March 31, 2008 at 03:31 PM
No pity for this fool, it sounds awesome!!
Posted by: Cakespy | April 01, 2008 at 10:16 AM
rhubarbs are in season and i was just deliberating btw a rhubarb crumble or fool. now i know which one to make! :) cheers
Posted by: diva@theSugarBar | May 01, 2008 at 10:05 AM