{Rhubarb fool}

2 1/2 pounds rhubarb, trimmed and coarsely chopped
1 cup sugar
1 teaspoon vanilla
2 1/4 cups heavy cream

Preheat oven to 375 degrees.  Mix rhubarb, sugar and vanilla together in an ovenproof dish. Cover and seal dish with foil. Bake for 45 minutes to an hour or until fruit is completely soft. Drain in a colander over a sauce pan (there should be approximately 2 cups of juice).  Heat the juice and let bubble until reduced by half. Cool, but do not refrigerate.  Puree rhubarb until smooth, then cool and chill. Whip cream until thick but not stiff.  Fold in rhubarb puree, then some of the cooled juice.  Mix lightly so the mixture is streaked.  Put the remaining juice in a pitcher to add to taste.  Serve in individual dishes or atop shortbread.

Serves 8

Search

Featured Recipe

Almond shortbread This delicious, simple recipe came from Mermaid Shelley’s own cookbook, Daily Bread & A Hyacinth, which she co-authored with her sister, Leslie Sweetwood. (For more information on this book please see book review in our archives.)

View all recipes ...

Featured Product

NIVEA Soft If you like the original NIVEA, but would like a lighter version for your hands that won't leave grease stains on everything you touch...

View all products ...

Featured Idea

Lavender bath tea There is nothing more relaxing and soothing than a bath filled with the scent of lavender.

View all ideas ...