Classic Rhubarb Fool With Farm Fresh Cream Recipes

RHUBARB FOOL WITH STRAWBERRIES

Steps:

• In a large saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until rhubarb is tender. Cool slightly., Process rhubarb mixture in a blender until smooth. Transfer to a bowl; refrigerate, covered, until cold., Just before serving, in a large bowl, whip cream until soft peaks form. Lightly fold in pureed rhubarb and strawberries.

RHUBARB FOOL

Steps:

• In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
• Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
• Beat cream in a deep bowl with an electric mixer until it holds soft peaks-for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff-and fold it into the rhubarb. Don't feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
• Divide the fool among 6 goblets.

RHUBARB FOOL

Steps:

• To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
• Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
• Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
• If you would like to garnish the dessert with candied rhubarb strips, make them first: Preheat the oven to 200°F. Line a baking sheet with a Silpat mat or lightly greased parchment paper.
• Cut the rhubarb into 6-inch lengths, then cut each piece into strips 1/4 inch to 1/8 inch thick with a good peeler, a mandoline, or a well-positioned knife. Combine the sugar and water in a saucepan over high heat and bring to a boil. Cook and stir until the sugar is dissolved, then remove from the heat. Dip the rhubarb ribbons into the syrup, then place them on the prepared baking sheet, laying them out flat and ensuring that they do not touch each other.
• Bake for about 45 minutes, until dry. While they are still warm, twist the strips into shapes, wrapping them around your finger or the handle of a clean wooden spoon. Use immediately, or store in an airtight container for up to 3 days.