If you’re looking for a delightful dessert that celebrates the sharp and tangy flavors of rhubarb, then you’re in for a treat with this rhubarb fool recipe. With its creamy texture and tangy rhubarb compote, this dessert is sure to become a favorite. Here’s how to make it.
Ingredients:
- 1 pound of rhubarb, trimmed and chopped
- 3/4 cup of granulated sugar
- 1 cup of heavy cream
- 1 teaspoon vanilla extract
- Fresh mint leaves, for garnish (optional)
Instructions:
- In a saucepan, combine the chopped rhubarb and granulated sugar. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes soft and syrupy, about 10-15 minutes. Remove from heat and let it cool completely.
- In a separate bowl, whip the heavy cream and vanilla extract together until stiff peaks form.
- Gently fold the cooled rhubarb compote into the whipped cream until well combined, but be careful not to overmix to maintain a marbled effect.
- Spoon the rhubarb fool into serving glasses or bowls, and refrigerate for at least 1 hour to chill and set.
- Before serving, garnish with fresh mint leaves if desired.
