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
Seasoned to Taste 