Rhubarb Fool
A vintage spring dessert made with tart rhubarb compote and sweetened whipped cream!
Servings: 4 servings
Ingredients
compote
- 1 lb rhubarb, trimmed and cut into 1 inch slices.
- 1/3 cup sugar
- 1/4 cup water
- 1 tsp vanilla extract
whipped cream
- 1 cup cold heavy cream
- 1/4 cup confectioner's sugar
- 1/4 cup sour cream
Instructions
- Put the rhubarb, sugar, and water in a non-reactive pot and bring to a boil, stirring constantly. Once the mixture is boiling, turn down the heat a bit and continue to boil gently until the rhubarb has softened. Some of it will be broken down and some will remain chunky. This will take about 5 or so minutes, after the mixture has come to a full boil.
- Remove from the heat and stir in the vanilla. Let the mixture cool completely, then chill. This can be done up to 2 days in advance.
- In a chilled bowl add the cream and confectioner's sugar. Whip to soft peaks. Add the sour cream and continue to whip briefly until combined and smooth.
- Gently fold the rhubarb compote into the whipped cream with just a few turns of a flexible spatula or silicone spoon.
- Spoon the fool into small glasses and either serve immediately, or chill until needed.
Notes
As written with 1/3 cup sugar the rhubarb compote is on the tart side, just the way I like it. Be sure to taste it for yourself and add a bit more sugar if you find it too tart. Remember that the whipped cream will blunt and balance that tartness in the final dessert.
Nutrition
Calories: 351 kcal · Carbohydrates: 32 g · Protein: 3 g · Fat: 25 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 76 mg · Sodium: 26 mg · Potassium: 403 mg · Fiber: 2 g · Sugar: 28 g · Vitamin A: 1080 IU · Vitamin C: 10 mg · Calcium: 152 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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