Rhubarb Fool

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“In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson”
1hr 10mins

Ingredients Nutrition


  1. Add the rhubarb, honey, orange zest, orange juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat; stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened.
  2. Remove from the heat and allow to cool, then remove the vanilla bean.
  3. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
  4. Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed.
  5. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream.
  6. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
  7. The fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.

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