There are many fools in the world, and most of them are far from pleasing. However, there is one exception that is very pleasing and tasty – the British dessert named “Fool”.
While the origins of this unique name are not entirely clear, it is well known that versions of this dessert have been around since the mid-17th century.
This was, and still is, a simple dessert, consisting of stewed fruit mixed with either custard (in the earlier versions) or with whipped heavy cream, as in modern versions.
In some versions, the stewed fruit and whipped cream are mixed, while in others, they are layered, which is what I’ve chose for this recipe.
To add a bit of more complex flavor to the whipped cream, many recipes mix it with a small amount of thick yogurt, mascarpone, or sour cream (my choice here).
The whipped cream pairs beautifully with tangy stone fruit or with berries, as they cut down the heaviness of the cream. Rhubarb is another popular choice for this dessert, and as it is a favorite of mine, and in season, I chose to use it here.
The stewed fruit are either used as is, or pureed to the consistency of a thick sauce. I prefer the first option, and cooked the rhubarb without mixing, so it will keep its shape.
As much as the original dessert is delightful in its simplest form, I’ve decided to make it a bit more interesting and aromatic, by cooking the rhubarb with star anise, cloves, cinnamon and a bit of pepper. I also added some vanilla to the whipped cream.
Both rhubarb and cream can be prepared in advance, and assembled before serving, which makes for easy entertaining.
Once assembled, the dessert was both beautiful and delicious. It was lightly sweet, fresh and fragrant, and made the perfect summer dessert on a hot day. Try it and enjoy.
Makes: 6
Prep time: 10 minutes
Cooking time: 15 minutes
Whipping time: 10 minutes
Ingredients:
For the rhubarb:
3 stalks rhubarb
1 star anise
1 cinnamon stick
3 cloves
Dash freshly ground 4 peppers mix
Dash of salt
½ cup sugar
1/3 cup water
For the whipped cream:
1 pint (473 ml) heavy cream (36% fat), well chilled
1 tsp vanilla
¼ cup sugar
¼ cup sour cream
- The rhubarb: cut the rhubarb stalks into medium size pieces (measure 3 cups). Place in a wide pot, in one layer, and add the spices and salt. Mix the water and sugar, and pour over.
- Cover the pot and place over medium-high heat, and bring to the verge of boiling. Reduce the heat to medium-low, uncover the pot and cook for about 15 minutes, until the water absorbed and the rhubarb is soft, but still keeps its shape. (To keep the rhubarb pieces from disintegrating, gently tilt the pot while cooking, but don’t mix.)
- Let cool to room temperature, then keep in the fridge, covered, until using, and up to a day in advance. Discard the spices before assembling.
- The cream: pour the chilled heavy cream into a medium bowl. Add the vanilla and sugar and start whipping on low speed. Increase the speed to medium, and whip until the cream starts to set. Add the sour cream, and whip on medium-high speed, until stiff peaks are formed.
- Fill two pastry bags, fitted with star tips, with the cream. Keep in the fridge until using, up to 2 hours.
- When ready to serve, prepare 6 (5½ oz (155 ml)) serving cups. Add a layer of rhubarb to the bottom, followed by a layer of whipped cream, and repeat. (Save 6 rhubarb pieces for the top.) Serve immediately.
I love a fool! And I love the spices you added to this recipe, certainly a beautiful way to celebrate the summer rhubarb!
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Thank you Dorothy, this was indeed a rhubarb celebration. It was very a enjoyable dessert. So fresh and tasty. 🙂
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Rhubarb, no doubt, is the star attraction….especially with jazzy spices! Perfect for a midsummer night’s dream. 🌟✨💫
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Thank you Gail, it was indeed!
Rhubarb is such an amazing vegetable! 🙂
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A great summer dessert kicked up a notch with the spices! Found the Dufour puff pastry at Whole Foods – looking forward to trying a new recipe, even the apple tart on the back of the box looks good 🙂
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Thank you Judi, this was indeed a great dessert on a hot day. All these layers and spices paired so well together.
Glad you’ve found the puff pastry. I hope you’ll enjoy it. Looking forward to seeing your recipe! 🙂
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I bought two boxes – a little pricey but you get what you pay for and as you said all butter. I must come up with two fantastic recipes!!! There was another kind of pastry – I forgot what it was 🙂
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Yes, it is indeed pricier, but saves so much time, and I really enjoy the result, which is not the case with other brands I’ve tried.
I’m now wondering what was the other kind of pastry you saw! 🙂
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I went online and checked my store and it said they also carry a plant based puff pastry – interesting???
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I guess not – I’m all for the butter! 🙂
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What a great idea for rhubarb season. Thanks Ronnie.
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Thank you Bernadette, I’m glad you l liked the recipe. Rhubarb is so great this time of the year. 🙂
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I just hate auto correct Ronit.
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lol Me too!
Don’t worry about the name spelling, I’m used to it! 🙂
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This looks wonderful! It’s summer here, so this would make for a refreshing treat.
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Thank you Cecilia, I’m glad you liked this dessert. It was very refreshing and tasty. 🙂
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Wow, this sounds pretty nice. Brilliant with those lovely spices. I’ll have to put it on the ‘waiting list’ for now as it’s Winter here. So simple but so nice.
Thanks Ronit. :))
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Thank you Mary, this dessert is indeed simple and easy to prepare. It’s fresh and light and indeed perfect for the summer. Hope you’ll enjoy it once it arrives.
Meanwhile, keep warm and safe! 🙂
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I have never eaten rhubarb in my life.
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If you’re into sour ingredients, you’ll love it. 🙂
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I don’t really like sour ingredients, but I need to eat them now and then. It’s just because I’m so sweet I need something to balance me out!
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lol That makes perfect sense! 🙂
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I love rhubarb! I would love to taste it this way too!
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Thank you Aletta, this dessert was so tasty, and perfect for anyone who loves rhubarb.
I hope you’ll enjoy it! 🙂
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I am sure I will!
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First, thank you so much for the kind and thoughtful shout out! Your recipe for the rhubarb fool looks amazing, and, as I mentioned earlier, rhubarb fool was the first I ever tasted. It’s what made me fall in love with the concept. I look forward to grabbing some rhubarb this coming weekend and giving your recipe a go!
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Thank you David, I’m glad you liked my version. Yours definitely inspired me to prepare this one, so I was glad to share your recipe with others.
I’m a big rhubarb fan, and now that the season is at its peak, I use it often. This dessert put it into a very tasty use. I hope you’ll enjoy it as well. 🙂
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I know I would love it! I’m hoping to find the rhubarb at the market tomorrow. (too late for our farmers market, but I think our upscale grocery store still has it in stock…)
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Rhubarb is indeed not so easy to find. Good luck! 🙂
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This looks like a fabulous desert!
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Thank you, this was indeed so tasty. Definitely a keeper recipe! 🙂
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Yum yum 😋 I think I would love this!! Need to make some 😍!
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Thank you! This was a tasty dessert. I hope you’ll enjoy it. 🙂
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Sounds extremely enjoyable. 🌝
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Thank you Suni, it definitely was! 🙂
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Must be very delicious 😋
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Thank you! 🙂
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I haven’t known “rhubarb”.
Your dessert looks beautiful and yum!
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Thank you, I’m glad you liked this tasty dessert.
Rhubarb is mostly grown in colder climates, and not always easy to find. You can replace it with other fruits, or berries. 🙂
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I love these fools.
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They’re the right kind of fools! 🙂
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Perfect for Summer ! Rhubarb Fool! Well shared 🙂
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Thank you! 🙂
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💐💐
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