Fools are a favorite British dessert best enjoyed in the Spring and Summer. The French word foulé means pressed or crushed, and refers to the simple mixture of crushed fruits and whipped cream. You can make it with all sorts of fruits and berries. It is very simple to make and very delicious. A perfect addition to your garden party that many of your guests will not expect. If you are “crumbled” out or are avoiding carbs, this is a good way to go. You can add a bit of ginger and cinnamon to the stewing rhubarb, but it just as lovely on its own.
Delightful Rhubarb Fool
- 4 cups rhubarb roughly chopped
- 5 tbsp. brown suga
- 1 1/2 cups of non fat plain greek yoghurt/whipped cream
- Stew the rhubarb by placing it in a covered saucepan with the sugar on low hea until tender (about 15 minutes). Remove the cover and turn up the heat to medium for a few minutes to let the juice evaporate a bit. Place the rhubarb in a sieve over a bowl to drain the juice (but save the juice). Cool the mixture.
- If you are using whipped cream, whip it until forms soft peaks and then stir in the yoghurt.
- Fold in the rhubarb, and chill for at least an hour, but it can sit in your fridge most of the day.
- Spoon into parfait glasses, top with a dollop of yogurt, pour some of the reserved juice on top, and add a drizzle of honey or vanilla sugar if you like.