The other day we picked up a few stalks of rhubarb because they looked kind of inviting… but they’ve been kind of lingering, waiting for some inspiration to hit. Last year we experimented with strawberry-rhubarb galettes which were pretty tasty, but we got to wondering what else we could do. A little research led us to Rhubarb Fool, a classic English dessert and this article from the Guardian UK. I’ll admit that my knowledge of classic English desserts is pretty remedial, so it was fun reading up on the history of this simple dessert. Fruit fools date back the to 1700’s and are typically a combination of a sweet-tart fruit compote or puree folded into a light cream of some sort.
The Guardian article turned out to be a great overview of some of the common variations (i.e. using whipped cream, yogurt, or custard — baked or stewed fruit) and even included a recipe for the “perfect rhubarb fool”. This is about as easy as it gets when it comes to making a homemade dessert from scratch and as you can see from the snapshots below, this summery, creamy, fruity, cool dessert made for some very happy campers.
(adapted from this recipe from the Guardian UK — serves 6)
We used rhubarb and garnished with strawberries, but you could really substitute your favorite summer fruit. Adjust the proportion of cream and fruit to suit your family’s preferences.
- Chop 4 stalks of rhubarb into medium dice and toss with 3 Tablespoons of sugar. Saute fruit and sugar until tender (taste for sweetness, adding more sugar as desired). Drain cooked fruit, reserving the juice to use as a sauce. Let the cooked fruit cool.
- Whip 3/4 cup cream and 1/2 tsp of vanilla extract. Then fold in 1/4 cup of Greek yogurt.
- Gently fold the cooled, cooked fruit into the cream and spoon into small cups. Chill until ready to serve.
- Spoon the reserved sauce over the top and garnish with fresh fresh fruit if you like.