I seem to be on a rhubarb kick. But is there really anything that says spring more than rhubarb? Or Mother’s Day? How pretty is this dessert? And how perfect would it be for your Mother’s Day brunch? We don’t see a lot of fools here in the US, but it is a very popular dessert in England. I totally get why. It is a bowl of whipped heaven with fruity swirls running through it. It is light and delicate, and in this case, perfectly pink.
Since rhubarb is so tart, you need to roast it with sugar to bring out the sweetness. Depending how much liquid is in your rhubarb, you may have a lot of liquid left in the pan after you finish roasting it. You can transfer the juice to a saucepan and boil it down into a thick syrup that you can drizzle all over the top of your fool. These pictures show a half recipe, but the full recipe (the one below) makes 4 to 6 servings, depending on the size of your glass.
If you want an even simpler recipe, you can use mixed berries like my friend Alison did. Her recipe uses smashed raspberries, strawberries, and lemon juice. It is equally as beautiful and mom will love it.
12 stems rhubarb, chopped
1 cup Dixie Crystals sugar
1 vanilla bean, split and seeded
2 cups heavy cream
Add the rhubarb, sugar, and vanilla bean to a 9×13 baking dish.
Toss to coat and cover with foil. (No water is needed.)
Bake in a preheated 375 degree oven for 45 degrees or until the rhubarb is soft.
Remove the vanilla bean. The rhubarb should be stringy, and there might be liquid in the bottom of the pan. If you have a lot, you can put it in a saucepan and boil it down and make a thick and gorgeous syrup to drizzle over the cream.
Whip the cream into soft peaks.
Gently fold the rhubarb into the cream.
Serve in a pretty glass. Adapted from Forever Summer by Nigella Lawson.