Rhubarb Fool
(from saymyname’s recipe box)
Source: In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson
Serves 6 peopleIngredients
- 1 1/2 lbs rhubarb , trimmed and sliced 1/2 inch thick (about 4 cups or 1 lb. prepped)
- 1/2 cup honey
- 1 orange, zest of
- 1 orange, juice of
- 2 tablespoons finely chopped candied ginger
- 1/2 vanilla bean , split
- fine sea salt (a pinch)
- 3/4 cup heavy cream
- 1 tablespoon sugar
Directions
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Add the rhubarb, honey, orange zest, orange juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat; stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened.
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Remove from the heat and allow to cool, then remove the vanilla bean.
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Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
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Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed.
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Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream.
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Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
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The fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.