Rhubarb fool is a very spring dessert — cold cream, bright fruit, and those soft pink ribbons that appear as the rhubarb folds through. The rhubarb is roasted until tender and gently tart, finished with a touch of rose, then stirred through softly whipped cream. Spooned into glasses and finished with a little of the ruby syrup, it’s cool, creamy, and lightly floral.
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Rhubarb Fool
Description
Serves 4–6
Ingredients
Rhubarb
3 cups (400g) rhubarb, cut into 1½-inch pieces
1/2 cup (100g) granulated sugar
1 teaspoon lemon juice
Pinch salt
¼ teaspoon rose water
Cream
1½ cups (360 ml) heavy cream
1 tablespoon powdered sugar, sifted
Seeds from ½ vanilla bean (optional)
Instructions
- Preheat the oven to 350°F.
- Place the rhubarb in a shallow baking dish. Sprinkle with the sugar and salt and toss gently.
- Cover the dish tightly with foil and roast for 12 minutes.
- Remove the foil and roast another 8–10 minutes, until the rhubarb is tender but still holding its shape.
- Transfer the rhubarb pieces to a bowl with a slotted spoon. Pour the juices into a small saucepan and simmer 2–3 minutes until lightly syrupy.
- Stir the lemon juice and rose water into the warm rhubarb. Let cool completely.
- In a chilled bowl whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Lightly crush about one third of the cooled rhubarb. Fold the rhubarb gently into the cream so you keep distinct ribbons and pieces of fruit.
- Spoon into glasses and drizzle with a little of the reduced rhubarb syrup. Chill about 1 hour before serving.
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