Rhubarb fool

Final Rhubarb Challenge! I don’t know about you all, but I am totally over rhubarb. It doesn’t grow well in The South, so I apparently can’t find it fresh. As my Arkansas aunt once said, “Rhubarb? That’s Yankee food!”

Alas, it will always hold a place in my heart, which brings me to the rhubarb fool. This recipe came from Cook’s Illustrated. I still have no idea what a “fool” is in regards to food, but it seems fitting that I am ending this challenge with a dish that points a finger at me and laughs.

Rhubarb Fool

Ingredients:

  • 2 1/4 lbs. rhubarb, trimmed and cut into cubes (we all know I used frozen)
  • 1/3 c. juice from one orange
  • 1 c. plus 2 T sugar
  • Pinch table salt
  • 2 c. cold heavy cream

Bring orange juice, 3/4 c. sugar, salt to boil in medium saucepan over medium heat. Add rhubarb and return to boil, then reduce to medium-low and simmer, stirring twice, until rhubarb is tender, 7-10 min. Transfer to bowl, cover and refrigerate until cold, at least 1 hour or overnight.

Beat cream and remaining sugar until soft peaks form, 1-3 min.

To assemble, spoon 1/4 c. rhubarb into a glass, then layer whipped cream and then more rhubarb. Finish with whipped cream. You can serve this in bowls, parfait glasses, wine glasses … or you could be ridiculous like me and buy mini trifle dishes just for this purpose!

Yes, it was yummy. Like eating the inside of a rhubarb pie, mixed with cream. Tell me how that could be bad?

Until the next challenge, friends…enjoy! xoox

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