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June 1, 2014 / mintcustard

Rhubarb fool – and a foolish error on my part too.


 Rhubarb fool. Can you see what the teen means?

Rhubarb fool. Can you see what the teen means?

Well, before we start I’m going to apologise for the way this dish looks. I had what I though at the time was a good idea when making the rhubarb compote for this fool. As the teen pointed out it resulted in a very dark and somewhat poo like look to the cooked fruit. Putting this disaster to one side it does still taste delicious, and is worth making. I will tell you my error so you don’t have the same scatological issue!

Making a fool is an ideal way to make a little fruit and a small amount of cream go a long way. The addition of creme fraiche, or one of the other substitutes,  just adds a tang to this dessert that stops it feeling too cloying in the mouth. Ginger does a similar job.

Other tart fruits that work well in a fool are gooseberries, blackcurrants and foraged brambles.

 Ingredients made enough for 3 greedy people but would probably serve 4!

5 sticks of rhubarb, washed and chopped into inch pieces.

enough orange juice to come half way up the rhubarb in the pan.

1 tbsp caster sugar – I used dark muscovado, tasted lovely but……

220 to 250ml tub of double cream

1 large tbsp crème fraiche, reek yoghurt or even soured cream

How to…

  • Wash and trim the rhubarb, cut into inch long chunks.
Rhubarb and OJ in the pan.

Rhubarb and OJ in the pan.

  • Place the rhubarb in a small pan, add the orange juice and sugar. Bring slowly up to a gentle simmer.
  • Cook down until the rhubarb yields to the tip of knife. I stop now and leave the rhubarb to cool as I prefer my compote chunks. If you prefer yours to be falling apart then cook a little longer.
  • Allow to cool.
  • In a bowl whip the cream until it forms soft peaks. Fold in the crème fraiche.
Soft peaks.

Soft peaks.

  • Reserve a chunk of rhubarb for each bowl. Gently fold in the remaining rhubarb.
  • Pile into individual bowls and chill until needed. Place the reserved chunks of rhubarb on the fools, just so the diner knows what is in it – especially if it a weird brown colour like this one!
  • A few chunks of chopped crystallised ginger works really well, as does crystallised orange peel cut very finely.
  • Enjoy.

Do you make fools? Which fruit do you use?


One Comment

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  1. Girlfriend of Chivalrous Cooking / Jun 1 2014 10:05 pm


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