Rhubarb Blueberry Fool

I was looking for a quick and easy dessert that had no baking involved and ran across something that was completely new to me (in the cooking world anyways), a fool.  A fool is an English dessert that was originally made by with whipped cream and gooseberries and looks similar to a parfait.

But since I don’t have gooseberries and the Minneapolis Farmer’s Market sent me over an email flyer that said “Rhubarb is Hot This Week”, I needed it to revolve around fresh rhubarb and found a great recipe in Cooks Illustrated.

Rhubarb Blueberry Fool

This recipe is also great to make ahead of time since you have to refrigerate it for 1-24 hours before serving and serves 8.

Ingredients

• 1 1/2 pounds fresh rhubarb , trimmed of ends and cut into 6-inch lengths
• 1 pint fresh blueberries
• 1/3 cup orange juice
• 1 tsp fresh ginger , grated
• 1 cup granulated sugar plus 2 tablespoons granulated sugar
• pinch table salt
• 2 cups heavy cream (cold)

Instructions

1.) Soak rhubarb in 1 gallon cold water for 20 minutes. Drain, pat dry with paper towels, and cut rhubarb crosswise into slices 1/2-inch thick.

These weren't cut down to size yet

2.) Bring orange juice, ginger, 3/4 cup sugar, and salt to boil in medium nonreactive saucepan over medium-high heat. Add rhubarb and return to boil, then reduce heat to medium-low and simmer for 2 minutes. Gently stir in the blueberries and continue to simmer, stirring only 2 or 3 times (frequent stirring causes rhubarb to become mushy), until rhubarb begins to break down and is tender, 5 to 8 minutes. Transfer rhubarb and blueberries to nonreactive bowl, cool to room temperature, then cover with plastic and refrigerate until cold, at least 1 hour or up to 24.

OJ, sugar and ginger

Putting rhubarb and blueberries into the hot tub

Blueberries and rhubarb mixture after simmering

3.) Beat cream and remaining sugar in bowl of standing mixer on low speed until small bubbles form, about 45 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 45 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 30 seconds.

Fresh Whipped Cream & Sugar

4.) To assemble fool, spoon about 1/4 cup rhubarb and blueberries into each of eight 8-ounce glasses, then spoon in a layer of about 1/4 cup whipped cream. Repeat, ending with dollop of cream; serve. Can be covered with plastic wrap and refrigerated up to 6 hours. (To make one large fool, double the recipe and layer rhubarb, blueberries, and whipped cream in a 12-cup glass bowl.)

And enjoy!!

Rhubarb blueberry, fool!

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