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Saturday, July 29, 2006

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!

6 Comments:

Blogger christine said...

This sounds heavenly, simple and delicious!

12:25 PM  
Anonymous Tanna said...

Look great in any temp but certainly great when it's hot. I also love the rhubarb!!

2:25 PM  
Anonymous Ivonne said...

Catherine,

That looks delightful! I bet the rhubarb tastes wonderfully with it!

2:48 PM  
Blogger Andrew said...

I love rhubarb fool and never thought of adding cointreau to my recipe (http://www.spittoonextra.biz/sugar_high_friday_dairy_rhubar.html) I shall have to make it again and follow your recommendation.

6:30 PM  
Blogger Catherine said...

Hi Andrew,

Thanks for visiting. I got the idea to add Cointreau from this Waitrose recipe, (http://www.waitrose.com/food_drink/recipes/recipesearch/Recipe/0403034-r02.asp) although they whip it into the cream. Lots of recipes call for o.j. but Cointreau is much better!

Enjoy!

7:21 PM  
Blogger La Moi Cucina said...

Hi, I like your rhubarb fool philosophy - keep it simple and sweet. I have stacks of rhubarb in the veggie garden and I will make it for our upcoming weekend on a Free State (South Africa) farm.

We will be about 15 - 20 people and the different families get turns to prepare meals. I decided I will do a rhubarb fool for desert. This will be something different for the south african palate.

I look forward to explore your blog.

10:02 AM  

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