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Berry Rhubarb Fool Recipe

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A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! I'm a secretary in the Agronomy Department of our local university...although I've been known to help with corn harvest as part of my duties! My husband and I have four sons, 13 to 8.

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Berry Rhubarb Fool Recipe

Prep: 30 min. + chilling

Yield: 6 Servings

20 10 30

Ingredients

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/3 cup sugar
1/4 cup orange juice
Dash salt
1 cup heavy whipping cream
2 cups fresh strawberries, halved

Directions

In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly.
Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold.
Just before serving, in a small bowl, whip cream until soft peaks form. Fold into pureed rhubarb. Alternately layer cream mixture and strawberries into six parfait glasses. Yield: 6 servings.

Nutritional Facts 1 cup equals 212 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 42 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Berry Rhubarb Fool in Country Woman March/April 1993, p33

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Berry Rhubarb Fool

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Reviewed on Jun. 20, 2012 by Hannahb

We've really enjoyed this! Even people who don't normally like rhubarb would probably enjoy this. It's so quick, no baking, easy to make low carb when you use an alternative sweetener like stevia, and it's gluten-free!

Reviewed on Apr. 02, 2009 by tgbvmb

For a more traditional fool, don't fully mix the rhubarb and whipped cream; it should be swirled through the cream so streaks of fruit show.