Recipes by type‎ > ‎Desserts‎ > ‎

Basic rhubarb fool

This brings back very nostalgic memories of childhood, as both my mother and grandmother grew rhubarb by the barrel.  There are so many ways one could make a rhubarb fool, pureeing the rhubarb and/or adding custard, but this is a quick and easy way. The quicker and easier, the more likely I am to serve a pudding.  And although this is described as "Basic",  if you use fresh seasonal rhubarb and rich fresh cream, there is nothing better and it needs nothing more.  Embellish and finesse it all you want.  

For the stewed rhubarb:
  • 3-5 large stalks rhubarb
  • 2-4 tbsp dark brown sugar
  • large sprinkling of ground ginger
  • splash water
For the fool:
  • 1 small carton double/whipping cream
  • 2 tbsp icing sugar (optional)
  1. Clean the rhubarb carefully and remove any tough bits. Chop into chunks of about 3-4 cm in length.
  2. Place in a pan with the sugar (I tend to veer more for the 2tbsp, my mother tends to veer over the 4tsbp. Guess whose rhubarb the children prefer?) and ground ginger.  Add the tiniest amount of water - the rhubarb will produce lots and you can always add more if necessary.
  3. Place on hob and bring to a simmer, turn down and let stew until the rhubarb has broken down and looks "stewed".  Remove from heat and allow to cool.
  4. Meanwhile, make the fool by whipping the cream with the icing sugar. Be careful not to over whip and end up with sweet butter.  You can choose whether you prefer cream that is just whipped and so still quite liquidy or whether it will work better with the cream forming soft peaks. Either will be delicious. 
  5. When the rhubarb is cool enough, gently fold in the whipped cream and transfer to a beautiful bowl(s) to serve.