Spring is here! Make a fool of this rhubarb for a quick and easy dessert. Rhubarb sauce and whipped cream. Gluten free.
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There’s no fool like a rhubarb fool, and now is the time. The arrival of rhubarb in the market always excites me. Spring is here!
I spiced it up with whipped cream instead of pudding and swapped out the gooseberries for seasonal rhubarb. It’s an easy dessert for a weeknight dinner or spring party!
I like to add a little sour cream to the whipped cream in my Fools – it adds some flavor to the dessert and also helps stabilize the cream so it doesn’t become soggy.
Cream always whips better in a chilled bowl, but if you forgot to chill it, simply toss some ice cubes and cold water in a metal bowl, then dry thoroughly before whipping the cream.
Too often the bright pink of rhubarb washes out in an abundance of juice and turns a disappointing ginger brown when cooked, but I think I’ve finally solved that problem.
To preserve its rosy color, cook the rhubarb very briefly in a wide pan to facilitate evaporation and immediately transfer to a bowl to finish cooking over the heat.
Rosewater, available in Middle Eastern and Indian grocery stores and online, adds a romantic touch. But it’s okay to skip it if you don’t have any in your kitchen or are having trouble finding them.
Rhubarb fool
For this recipe, look for bright magenta rhubarb stalks and avoid thin, green ones, which are often more tart.
Buy rose water at Middle Eastern and Indian grocery stores or online.
ingredients
- For the rhubarb sauce:
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1/2 cup sugar or more to taste
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1 tablespoon finely grated orange zest
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2 tablespoons orange juice
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1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)
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1/2 teaspoon rose water, optional
- For the whipped cream:
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3/4 cup heavy whipping cream
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1/4 cup sour cream, stirred
method
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Cooking Rhubarb:
Place a medium-sized, heatproof bowl on the counter next to the stove. In a wide, deep skillet over medium-high heat, stir together the sugar, orange zest, and orange juice. Stir constantly until the mixture liquefies and begins to boil. (It’s okay if not all of the sugar is dissolved at this point.)
Increase the heat to high and add the rhubarb. Cook, stirring constantly, until the rhubarb juice begins to flow, the liquid boils and the sugar has completely dissolved.
Adjust the heat to maintain a gentle simmer. Cook, stirring frequently, for an additional 4 to 6 minutes or until the rhubarb begins to fall apart but about a third of the pieces remain intact. Taste and add more sugar, 1 tablespoon at a time if you like.
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Cool the rhubarb:
Immediately transfer the rhubarb puree to the heatproof bowl, stirring in the rosewater if necessary. Cool to room temperature; The rhubarb will continue to soften as it sits.
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Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled:
This rhubarb mix can also be made several days in advance and kept refrigerated or frozen for up to 3 months. (If frozen, thaw in the refrigerator overnight.)
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Whip cream:
In a chilled bowl, using a hand mixer or stand mixer, beat the heavy cream until it forms soft peaks but is slightly under-beaten. Stir in the sour cream only briefly (the cream should still form soft peaks).
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Assemble the fool:
Pour the whipped cream into the bowl with the rhubarb. Using a rubber spatula, mix the cream and rhubarb together so that the mixture has streaks of rhubarb but is not fully blended. Spoon the jester into tall dessert bowls or wine glasses and refrigerate until ready to serve.
The fool is best eaten the day it is made, but leftovers will keep covered for a few days.
