Traditional English Fool - v.1 Rhubarb Ginger

Summerfield Delight | Rhubarb Ginger Fool with Pistachio Crumbles

Easter this year consisted of the most delectable and surprising dessert. How many desserts do you think you HAVEN'T heard of yet. Well get a look of this traditional English dessert. You've had whipped cream, you've had fruit, you've probably even had them piled on top of each other for desert, but a fruit puree of sort marbled together and a little toping for textural yumminess? Somehow this little gem of a "pudding" as the brits would say, never really crossed the Atlantic. And since it has been a traditional dessert since the sixteenth century I am not sure why.

This past weekend I not only mixed together this lovely version with ginger and rhubarb, but also made you two other versions that you can look forward to. Can you say Mother's Day Brunch Dessert??? The best part about this desert is that you can make your fruit days before, whip up some whipped cream a few hours before your guests arrive and your guests will think you've slaved away. Genius.

Rhubarb Ginger Fool

makes about 6 servings

INSTRUCTIONS

Always start your fool by making the fruit mixture. The reason here being you want it to be COOL when you mix it with your whipped cream so it doesn't melt.

Chop you rhubarb into even pieces, I did about 1/2 inch and cut larger stalks in half (see in the photo below) and peel and slice your ginger. You don't want your ginger too small because you will later fish it out. In a saucepan on medium low heat let the rhubarb, syrup and ginger simmer together for 10 minutes on the stove. The goal is to get the rhubarb to a consistency that holds it shape on it's own, but then when squished comes apart. Once cooked together, remove the ginger, squish your rhubarb around a little and set in a covered bowl in the fridge to cool.

Once your rhubarb has chilled (give it at least a half an hour) make your whipped cream. Real simple folks, heavy cream + beaters, half way to making your peaks you can add in some confectioners sugar (or not).

In your bowl that has the whipped cream add 1/2 - 2/3 of your rhubarb mixture and fold in until streaky. Probably keep it to 5 good folds not more. When you serve it will sort of mix in more and you don't want it to be TOO mixed in. Place your mixture in your bowls, spoon the rest of the rhubarb mixture evenly over the bowls and place in fridge until ready to serve. I would say these are fine up to around 4 hours before serving. Saying that I am having leftover fools days later...

Serve with a little crunch, try almond cookies, pistachios, cookie crumble...

*note if you don't want to make homemade ginger syrup alternatively use some simple syrup and add double the ginger.