CLASSIC RHUBARB FOOL WITH FARM-FRESH CREAM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Classic Rhubarb Fool with Farm-Fresh Cream image

In this delicious traditional English dessert, fruit -- here, pureed rhubarb -- is folded in with whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 3

1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
1 cup sugar
3 cups heavy cream

Steps:

  • Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once, and cook, uncovered, until rhubarb has completely softened, about 8 minutes. Let cool slightly.
  • Transfer rhubarb mixture to a food processor, and puree until smooth. Transfer to a small bowl. Refrigerate rhubarb puree until cool, about 30 minutes.
  • Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb puree into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.

There are no comments yet!