Celebrating spring with this classic British dessert couldn’t be easier.
Theres no fool like a rhubarb fool, and now is the time for it.
The arrival of rhubarb in the market always cheers me.
Sally Vargas
I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb.
It’s an easy-peasy dessert for a weeknight dinner or a spring party!
Rosewater, available in Middle Eastern and Indian grocery stores and online, adds a romantic touch.
Sally Vargas
Shop for rosewater at Middle Eastern and Indian grocery stores, or online.
Stir constantly until the mixture liquefies and begins to boil.
(It’s fine if not all the sugar is dissolved at this point.)
Sally Vargas
Raise the heat to high and add the rhubarb.
Adjust the heat to maintain a gentle simmer.
Taste and add more sugar, 1 tablespoon at a time, if you like.
Sally Vargas
Immediately pour the rhubarb puree into the heatproof bowl and stir in the rosewater, if using.
Cool to room temperature; the rhubarb will continue to soften as it sits.
(Thaw in the fridge overnight, if frozen.)
Sally Vargas
Whisk in the sour cream just until combined (the cream should still form soft peaks).
Add the whipped cream to the bowl of rhubarb.
Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve.
Sally Vargas
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Sally Vargas
Sally Vargas
Sally Vargas
