Wednesday, June 17, 2009

Making Strawberry Rhubarb Fool

I'm pretty sure there's nothing better than picking strawberries and eating the ones that are too soft to keep until later, the ones that are warm from the sun.

I picked a bowl of strawberries at Dan's Farm on Saturday, and after we froze some and ate some more, I decided to make the Strawberry Rhubarb Fool recipe from my Fresh cookbook.

The crazy simple recipe goes something like this: simmer a cup of chopped rhubarb with a half cup of water and a half cup of sugar for 20 minutes. Add a cup of strawberries for five more minutes. Blend. After cooling, fold into two cups of whipping cream that you whipped during the simmering. Cool some more.

The fool was super tasty, but I felt strange eating what is essentially a bowl of whipped cream; it felt both too indulgent and not indulgent enough. Next time I think I will serve it with a piece of angel food cake. I also wonder how it would work in an Icebox Cake, but I'm not sure if I'm willing to find out.


.::. ariane phillips .::. said...

Mmm... I agree about the angel food cake. I always mix a bit of strawberries with straberry yogurt and whip cream to top my angel food cakes (of course I serve with fresh strawberries too). Sounds like your recipe would be great too!

robyn. said...

i suggest making half as much whipping cream and spooning half of the rhubarb and strawberry goo (pre blended) into cups and then adding the rest of the 'fool' on top. it feels like eating a bowl of jam and whipped cream instead of just a bowl of cream.

oh summer time fools, yum yum.

Lydia said...

I am so making this tomorrow to go with the strawberries and dumplings that were on Smitten Kitchen today. I think that would work perfectly with your idea to serve it with cake, and Deb's idea to serve the dumplings with cream. YESS!!!

Lydia said...

PS my fool kind of sucked. Did yours curdle? It was still nice on the strawb and dumplings.

Erin said...

Mine didn't curdle. Maybe you need to cool the rhubard and strawberry mixture a little more. Even so, that's great that you made those dumplings!