Rhubarb Fool

I am a bit of a fool for rhubarb, especially when its syrupy, spiked with Cointreau, and mixed with fluffy whipped cream!

So what do I mean, fool? A fool is a type of English summer dessert, quite old-fashioned really, which takes tart fruits like rhubarb or gooseberries (which grow well in England), adds lots and lots of sugar, and mixes the fruit with whipped cream. A fool combines the creamy and the tart into an indulgent and heavenly whip!

Every recipe for rhubarb fool is different. Most cook the rhubarb in a pan with sugar and water, some roast it, some puree the fruit, some put it through a sieve, some add orange juice. My version is the lazy-summer version. I just cook the rhubarb with sugar and water, add Cointreau, and mix it with whipped cream so there's a combination of thready, fallen-apart rhubarb, and pieces of rhubarb you can actually sink your teeth into. Fool, so much better than pie!

And don't forget, Sam is on her 24 hour blogathon today at Becks & Posh. Please stop by and cheer her on! It's a treat!

Rhubarb Fool

1 lb rhubarb
1/2+ cup sugar
Cointreau (optional, but good)
1/2 pint Heavy cream

Look for thin stalks of dark red rhubarb. Remove the ends, and cut into 1 inch slices. Put the rhubarb in a saucepan with a few tablespoons of water and sugar. Heat gently and simmer until the rhubarb is tender and starting to fall apart. Allow to cool and check the sweetness. If needed, add more sugar. Put in the fridge until you're ready to make your dessert.

Whip the cream. Stir the Cointreau into the rhubarb (if using). Stir the whipped cream into the rhubarb and serve in fancy glass dishes!