Rhubarb Fool
User Reviews
5
Rhubarb Fool
Description
The Rhubarb Fool recipe features a rhubarb compote prepared by gently boiling rhubarb with sugar and water until partially broken down but still slightly chunky. Vanilla extract is added for depth. This compote is cooled and folded into a whipped mixture of heavy cream, confectioners sugar, and sour cream. The combination yields a creamy, airy texture mellowed by the rich sour cream and balanced by the tartness of the rhubarb.
The dessert is served chilled in individual portions, offering a cooling treat with a pleasing interplay between the bright acidity of rhubarb and the smooth sweetness from the whipped cream. The contrasting textures come from the soft compote bits within the light cream mixture.
This fool can be made ahead by preparing the compote and chilling it separately before folding into the whipped mixture. Adjusting sugar to taste in the compote allows customization of tartness according to preference. It pairs well as a light dessert after a meal or alongside tea.
Ingredients
compote
- 1 lb rhubarb trimmed and cut into 1 inch slices
- 1/3 cup sugar
- 1/4 cup water
- 1 tsp vanilla extract
whipped cream
- 1 cup heavy cream cold
- 1/4 cup confectioners sugar
- 1/4 cup sour cream
Instructions
- Put the rhubarb, sugar, and water in a non-reactive pot and bring to a boil, stirring constantly. Once the mixture is boiling, turn down the heat a bit and continue to boil gently until the rhubarb has softened. Some of it will be broken down and some will remain chunky. This will take about 5 or so minutes, after the mixture has come to a full boil.
- Remove from the heat and stir in the vanilla. Let the mixture cool completely, then chill. This can be done up to 2 days in advance.
- In a chilled bowl add the cream and confectioner's sugar. Whip to soft peaks. Add the sour cream and continue to whip briefly until combined and smooth.
- Gently fold the rhubarb compote into the whipped cream with just a few turns of a flexible spatula or silicone spoon.
- Spoon the fool into small glasses and either serve immediately, or chill until needed.
Notes
- Adjust sugar in the rhubarb compote based on your preferred tartness since the whipped cream mixture will moderate the overall flavor.
- Prepare the rhubarb compote up to two days ahead and keep chilled until ready to fold into the cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 26mg | 1% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 152mg | 15% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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