There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here!
This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries.
I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It’s an easy-peasy dessert for a weeknight dinner or a spring party!
Cream always whips better in a chilled bowl, but if you forget to chill it, just swirl some ice cubes and cold water in a metal bowl and then dry thoroughly before whipping the cream.
Too often rhubarb’s bright pink washes out in a profusion of juice and turns a disappointing gingery brown in the cooking process, but I think I finally solved that problem.
To preserve its rosy color, cook the rhubarb very briefly in a wide pan to facilitate evaporation, and immediately transfer it to a bowl to finish cooking off the heat.
Rosewater, available in Middle Eastern and Indian grocery stores and online, adds a romantic touch. But it’s fine to skip it if you don’t have any in your kitchen or have trouble finding it.
Rhubarb Fool Recipe
Look for bright magenta-red stalks of rhubarb for this recipe and avoid thin, green ones, which are often more tart.
Shop for rosewater at Middle Eastern and Indian grocery stores, or online.
Ingredients
For the rhubarb sauce:
- 1/2 cup sugar, or more, to taste
- 1 tablespoon finely grated orange zest
- 2 tablespoons orange juice
- 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups)
- 1/2 teaspoon rosewater, optional
For the whipped cream:
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream, stirred
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