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Recipe Detail Page
Rhubarb Strawberry Fool
Early Summer 2005
Tart rhubarb is combined with sweet strawberries in this classic British dessert.
Serves 6
6 cups (1.5 L) ½-inch (1-cm) pieces rhubarb
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) orange liqueur or orange juice
1 cup (250 mL) strawberries, coarsely chopped
1 tsp (5 mL) vanilla essence
¾ cup (175 mL) whipping cream
1. Place rhubarb in a large saucepan with sugar and orange liqueur. Simmer, covered, over medium heat, stirring frequently for 15 minutes until very tender and rhubarb slices no longer have any shape.
2. Stir in strawberries and continue to simmer very gently, uncovered, stirring occasionally, until strawberries are soft, about 10 minutes. Remove from heat and stir in vanilla. Mixture should be a thick purée. Turn into a large bowl and cool completely.
3. Using an electric mixer, beat cream until stiff peaks form when beaters are lifted. Fold cream into rhubarb mixture only enough that it streaks the rhubarb and pink ripples show. Spoon into dessert bowls and serve with crisp cookies.
Serves 6
